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FETTUCCINE WITH TOMATO BASIL & YOGURT SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Pasta
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Basil Leaves, freshly
-chopped fine
1 tb Parsley, minced
1/2 c Scallions, thinly chopped
-(including the tender green
-leaves)
1 c Tomatoes, coarsely chopped
-(2 large)
2 c Low-Fat Plain Yogurt
Salt
White Pepper, freshly ground
1 lb Fettuccine cooked al dente
-according to package
-directions
Indian cuisine is one of John's favorites. This pasta
sauce is basically a variation on the Indian raita, a
cooling, soothing combination of cucumber, cilantro
and yogurt. Do not substitute non-fat yogurt for
low-fat: over the heat of the pasta, the former
becomes too runny. Have all the ingredients 1 lb
Fettuccine cooked al dente according to package
directions
In a large bowl combine the basil, parsley, scallions
and tomatoes, and toss well to mix Spoon the yogurt
over the herbs and vegetables and blend well. Taste
and add salt and pepper if necessary.
Dive the hot fettuccine among four warm bowls. Spoon
the sauce over it and serve immediately.
Serves 4
One Serving: üalories: 248 Dietary Fiber: 2.88 grams
Cholesterol: 7 milligrams Sodium: 2.69 milligrams Fat:
grams
Source: Yankee, April 1993; Created by: John Carafoli
Shared by: Norman R. Brown
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