6 tablespoons Greek olive oil
3 garlic cloves, chopped fine
1 pound cooked macaroni, such as spaghetti
Salt, to taste
Pepper, to taste
2 cups Greek yogurt, room temperature
1 tablespoon freshly grated lemon zest
1 cup mixed, chopped herbs (parsley, basil, oregano, rosemary, thyme, etc)
Instructions:
Pour the olive oil into a deep skillet and set the hat to medium.
Let the oil warm for about one minute.
Add the garlic and cook for another minute.
Add the macaroni and toss gently. Sprinkle the macaroni with salt and pepper.
Set the heat to low and add the Greek yogurt. Toss the macaroni to coat it with the yogurt.
Add the lemon zest and toss, and then lower the heat
Leave the pan on the burner as you toss in the fresh herbs. Serve immediately.
