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