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Fettuccine With Tomato~ Basil & Yogurt Sauc

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      Title: FETTUCCINE WITH TOMATO~ BASIL & YOGURT SAUC
 Categories: Vegetables, Pasta, Vegetarian, Sauces
      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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