Ingredients
1/2 kg elbow macaroni
1 teaspoons butter
2 cups diced bell peppers
2 cup shredded cheddar cheese
2 cup plain yogurt
Salt
Preparation
1- Melt the butter. Add the diced bell peppers and sautpe for 3-5 minutes until slightly soft. Remove the bell peppers and set aside.
2- Boil the wheat pasta with 5 cups of water. Cook on high heat (cook the pasta for half the time suggested on the package).
3- While the pasta is still hot add cheddar cheese, and yogurt. When the cheese is melted mix in the cooked bell peppers and salt to desired taste.
4- Serve hot.
H.Zoghib