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Delicious and light pasta with yoghurt sauce! They will be ready to serve in just 10 minutes! Ingredients: 250 g spaghetti, I use high protein red lentils 250 g of broccoli 250 g Greek yoghurt lemon zest, from 1 lemon lemon juice, from 1 lemon 150 g cooked /left over chicken or any cooked, roasted, baked ham to your taste 1 bunch of dill salt & black pepper 2 tbsp olive oil For serving: olive oil pepper dill, chopped pomegranate Method: Boil water in a pan, bring it to boil. When it starts boiling, add salt. Add spaghetti, I use high protein red lentil spaghetti. Cut the broccoli into small florets, add it to the pan with the pasta, and cook according to the instructions on the package. In a large bowl, put the yogurt and 2 tablespoons of hot water from the pan with pasta and broccoli, and stir well. Add lemon zest and juice, and mix together. Cut the chicken into small pieces and transfer it to the bowl with the yoghurt. Add dill, salt, black pepper and olive oil, and combine together. Strain the pasta with broccoli, transfer to the bowl with the sauce, and mix. Serve with olive oil, freshly ground pepper and chopped dill. Enjoy! 🌟👌