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Fettuccine With Tomato, Basil And Yogurt Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Pasta, Sauces, Vegetables, Vegetarian 4 Servings

INGREDIENTS

1/4 c Basil Leaves, freshly
chopped fine
1 T 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

INSTRUCTIONS

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: = 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

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