Pasta Rings In Spicy Cucumber Raita

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Pasta Rings In Spicy Cucumber Raita

 

2 medium cucumbers, peeled, seeded, coarsely grated

2 tbsps. minced yellow or white onion

salt

2 cups plain yogurt, I use nonfat

1 clove garlic, minced

2 green onions, chopped

1 small tomato, finely chopped

2 tbsps. fresh squeezed lemon juice

2 tbsps. finely minced fresh mint or parsley

2 tsps. ground cumin

fresh ground black pepper

1 lb. canellini or other small pasta rings

fresh mint, garnish

Cucumber slices, garnish

 

Combine grated cucumber and onion in a small bowl. Sprinkle with salt and let

stand for 10 minutes. 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 quarts 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. Serves 10.

 

 

 

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