- 75g wholemeal spaghetti
- 75ml natural joghurt
- 1/2 teaspoon of dried mint
Cook the spaghetti with a pinch of salt. Mix the joghurt with the dried mint and season to taste with garlic and salt. When the spaghetti are done, drain the pasta and instantly mix it with the joghurt sauce.
Note: This is a perfect dinner for hot summer days, but I also enjoy it in every other season.