Fettuccine with tomato basil and yogurt sauce

Yield: 4 servings

Ingredients:

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

Instructions:

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