Title: Fettuccine with Tomato, Basil and Yogurt Sauce
Categories: Mideast Vegetable Pasta Vegetarian
Yield: 4 Servings

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

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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