Submitted By: Mark D

Tortellini with yogurt and spinach

Cook time as appropriate to to type of pasta.

Bring water to boil in good sized pan, add vegetable stock cube and a couple of teaspoons of olive oil. Put enough tortellini, fresh, dried, whatever, (non-meat stuffed is best) for however many people you're cooking for.

Meanwhile, in a saucepan, add sliced, chopped or crushed garlic as you prefer to olive oil on medium heat. Melt for a while until the garlic softens. Lower heat to minimum, add half teaspoon of plain flour and stir in to oil.

Take spoonful of stiff live yogurt, preferably Greek or Greek style, add to galic/oil/flour in pan and blend. Repeat twice or thrice until you have a decently smooth sauce which is easy to stir.

Add as much yogurt as will produce enough volume to coat and pool around the amount of pasta you are cooking.

Add a few handfuls of fresh young spinach, if fresh unavailable use frozen, until wilted and soft. Season lightly with salt and fresh ground black pepper. Stir.

Drain pasta and shake of excess water. Return to pan and drizzle with olive oil and season with black pepper. Turn pasta gently and pour sauce over, mixing as you do it.

Serve on plate or bowl, shred or flake Parmesan or similar cheese over top and eat (with a good strong Barolo!).