Recipe - Fettuccine With Tomato Basil And Yogurt Sauce

One fourth cup Basil Leaves, freshly
chopped fine
1 tablespoon Parsley, minced
One half cup Scallions, thinly chopped
(including the tender green
leaves)
1 cup Tomatoes, coarsely chopped
(2 large)
2 cup LowFat Plain Yogurt
Salt
White Pepper, freshly ground
1 pound 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 nonfat yogurt for lowfat: over the
heat of the pasta, the former becomes too runny. Have all the ingredients 1
pound 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: = Calories: 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini