Pasta With Turkish Yogurt Sauce

• Yogurt Cheese Labaneh
• 1 cup nonfat plain yogurt
• 1/2 clove garlic, optional
• Pasta
• 1/2 lb angel hair pasta
• 1/2 tablespoon unsalted butter, melted
• 1/4 teaspoon sweet paprika
• salt & freshly ground black pepper

1. Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
2. If using the garlic, push it through a garlic press and stir into the thickened labaneh.
3. Refrigerate.
4. Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated.
5. Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.

yogurt cheese, nonfat plain yogurt, clove garlic, pasta, angel hair pasta, unsalted butter, sweet paprika, salt

Taken from www.food.com/recipe/pasta-with-turkish-yogurt-sauce-77268 (may not work)