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  Recipe Home » Vegetables » Fettuccine With Tomato Basil & Yogurt Sauce
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  Fettuccine With Tomato Basil & Yogurt Sauce
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 285
Ingredients:
1/4 cup Basil Leaves, freshly chopped fine
1 tbsp Parsley, minced
1/2 cup Scallions, thinly chopped (including the tender green leaves)
1 cup Tomatoes, coarsely chopped (2 large)
2 cup 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
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