Recipe - Marys Penne Pasta

Couple cups of penne pasta
(or a little more).
1 cn Tomatoes
1 lg Sprig of mint
1 tablespoon Margerine or butter
Salt and pepper
1 tablespoon Sugar
1 small Container Dannon fat free
lemon chiffon yogurt

Cook and drain the pasta in salted water. Return it to the pan and add the
tomatoes, mint, butter and sugar until heated through nicely. Add the
yogurt, stir, and heat briefly. Serve.

I loved the mint (I had it in the yard), but I realize that many people
don't have this, so you could use any herb you want dried or freshoregano
or basil would be nice. Also you could use fresh tomatoes instead of canned
(which I broke up with my fingers). The real secret to this recipe is the
yogurt which I will continue to use in many dishes that can use lemon. It
is so silky and tasty in this dish that you won't believe it. If you want
to make a bigger batch of this you can use more or everythingif you want
to eliminate the butter you could use Molly Mcbutter. I think this yogurt
would be wonderful on fish too. Remember it must be added at the last
minute. Mary Curtis
Posted to Digest eatlf.v096.n176

From: curtism@nku.edu

Date: Thu, 03 Oct 1996 16:14:31 0400 (EDT)