Try this Pasta Rings in Spicy Cucumber Raita recipe, or contribute your own.

Preparing Time: 15 minutes
Total Time: 15 minutes
Served Person: 10

salads cucumbers onion garlic parsley green onion tomato lemon pasta vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains pasta contains dairy pescatarian

salt
1 garlic minced
fresh ground black pepper
parsley
2 ts ground cumin
2 tb fresh mint finely minced
fresh mint (garnish)
2 green onionns chopped
1 small tomato finely chopped
2 medium cucumbers peeled, seeded and coarsely grated
2 tb lemon juice fresh queezed
2 tb yellow onion minced, or white onion
2 c plain yogurt (i use nonfat)
1 lb anellini or other small pasta rings
slices cucumber (garnish)

Carbohydrate 5.78245200042115 g
Cholesterol 1.47 mg
Fat 0.675272 g
Fiber 0.773270007087439 g
Protein 2.08850000001854 g
Saturated Fat 0.2882682 g
Serving Size 1 1 Serving (153g)
Sodium 21.4415000000488 mg
Sugar 5.00918199333371 g
Trans Fat 0.0808993 g
Calories 34 calories

appetizers

Combine grated cucumber and onion in a small bowl. Sprinkle with salt and let stand for 10 min. Drain and squeeze dry. Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon junice, minced mint or parsley, cumin and salt and pepper to taste. Cook pasta in 4 qts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and cool to room temperature, stirring occasionally to prevent pasta from sticking together. Combine pasta with yogurt mixture. Garnish with mint or parsley springs and cucumber slices.

Pasta Rings in Spicy Cucumber Raita

Ingredients

Nutrition facts