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Title: Fettuccine with Tomato, Basil and Yogurt Sauce
Yield:4 servings
Category:Mideast, Vegetables, Pasta, Vegetarian, Sauces
Rating:
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1/4 c Basil Leaves, freshly -(2 large)
-chopped fine 2 c Low-Fat Plain Yogurt
1 tb Parsley, minced Salt
1/2 c Scallions, thinly chopped White Pepper, freshly ground
-(including the tender green 1 lb Fettuccine cooked al dente
-leaves) -according to package
1 c Tomatoes, coarsely chopped -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 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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