Pasta with Yogurt Sauce 8 ounces green noodles 2 (8 ounce) cartons plain yogurt (at room temperature) 1 cup small curd cottage cheese (at room temperature) 1/2 cup coarsely chopped scallions 1/2 to 1 clove garlic, minced 2 tablespoons fresh dill weed 1 teaspoon salt 1 tablespoon minced fresh oregano or     1 teaspoon dried oregano 2 tablespoons butter Cook noodles according to direction on package, drain and keep hot. Combine yogurt, cottage cheese, onion, garlic and seasonings. Purée in a blender or food processor. Heat slightly. Toss noodles with butter and then with yogurt-cheese mixture. Serve immediately.