Recipe - Parsley-Yogurt Pesto

6 ounce Plain lowfat yogurt; at
room temperature
One half cup Packed fresh parsley;
chopped or minced
One half cup Packed fresh basil leaves;
chopped or minced
1 Clove garlic; minced
5 tablespoon Grated nonfat Parmesan; or
lowfat
One fourth teaspoon Grated nutmeg; or less
Salt and pepper; to taste
Lemon zest; optional garnish

Combine the yogurt, herbs and garlic. Fold in the cheese. Season to taste
with nutmeg, salt and pepper.

Stir into hot drained pasta just before serving. Garnish with lemon zest if
desired.

Variations and ideas: vegetableflavored pastas like pepper, lemon, or
spinach are good choices for this light sauce. Use any combination of fresh
herbs, including spinach leaves. Shred jicama, carrot and raw banana squash
(medium grate in cuisinart). Toss with hot pasta and this sauce.

each serving without pasta: : 73 cals, 11% fat; 1 g fat, 2g fiber.

Recipe by: Barbara Gibbons, Light & Spicy (1989) Harper and Row

Posted to EATLF Digest by Pat_H kitpath@earthlink.net on Nov 16, 1999,
converted by MM_Buster v2.0l.