BRIGHT SUNSHINEY PASTA

(pasta resting on yellow)

Good pasta and an old friend -- it just doesn't get any better than that! It's what life's all about. Kate has arrived, all the way from Boston . . . As little girls in tutus dancing by a dead Christmas tree on the curb, I never imagined us here, as 20 somethings, in Istanbul. Awh, times have gone by. Enough! Let's get back to the food. . .

I have noticed a lot of lemon juice in a few of the dishes we've had here . . . and that got me thinking to one of my Mom's most delicious pastas: one served with yogurt, lemon juice and a ton of black pepper. So, with that recipe in mind and all the delicious bright Turkish flavors and luxurious (RICH!) dairy products, I set out to make this dinner. Sort of a nouveau pasta primavera meets delicious Turkish ingredients such as green olives and roasted almonds.

We all dined, slurping up the creamy spaghetti and felt like kings and queens. Topped off with a little Turkish delight, we all went to bed full and happy.

1/2 box (or bag) of spaghetti (enough for 4 people)
3/4 c plain (whole fat!) yogurt
1/2 c milk
3 tbsp cream cheese
1/4 c hard cheese (like Parmesan, I used a salty Turkish cheese)
juice of 2 lemons
1 tbsp butter
splash of olive oil
2 tomatoes, roughly chopped
3 bell peppers, roughly chopped
2 large tomatoes, roughly chopped
1 large onion, roughly chopped
1 bunch of spinach, rinsed and trimmed
1 tsp dried thyme salt and pepper to taste (I like a lot)

for garnish:
1/3 c green olives, slivered
1/3 c toasted almonds (or hazelnuts would nice)


Method:

Prep all ingredients, getting all the chopping and slicing out of the way. Mix all dairy ingredients (cheeses, milk, yogurt, butter) and lemon juice in medium-sized bowl and set aside. In a large pan, sautee onion, tomatoes and bell peppers in olive oil for about 5 minutes. Stir in thyme to the vegetables, set these veggies aside as well.

When ready to serve, boil water for pasta -- cook until aldente, drain and throw back into the pasta pot. On medium heat, throw the yogurt mixture and veggies into the pot with the pasta. Cook until all cheeses have melted, about another 5 minutes, adding the fresh spinach at the last moment. Add salt and pepper to taste.

Plate the dish and garnish liberally with olives, toasted nuts and salt and pepper. It would be so nice with a glass of cold white wine (we had orange juice because I forgot the vino!)

Toast to friendship and spaghetti.