Lemon Tagliatelle

• 1 cup tagliatelle
• 2 tablespoons yogurt greek-strained
• 1/2 each lemon zest
• 1/2 tablespoon olive oil
• 1/2 teaspoon nutmeg grated

1. Cook the tagliatelle according to instructions until al dente.
2. Drain thoroughly.
3. Place the yoghurt in a small pan with the remaining ingredients.
4. Bring to the boil then pour onto the pasta, stir well to coat and serve at once.
5. Serve with the Spring Vegetables in a parcel.

tagliatelle, lemon zest, olive oil, nutmeg

Taken from recipeland.com/recipe/v/lemon-tagliatelle-42690 (may not work)