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Fettucini with creamy basil-pine nut sauce

Yield: 3 Servings

Ingredients:

• 1 Clove garlic
• 1 c Fresh basil leaves
• 1/2 c Light ricotta cheese
• 1/2 c Nonfat yogurt
• 2 oz Blue cheese -- crumbled
• 2 ts Sherry vinegar
• 1/4 ts Pepper
• 2 tb Pine nuts
• 9 oz Fettucini

Instructions:

****GARNISH**** Fresh basil leaves -- Optional Place the garlic in a food processor and pulse 2-3 times. Add basil and the next 5 ingredients (basil through pepper); process until smooth. Stir in pine nuts. Cook pasta according to package directions omitting salt and fat - drain. Combine pasta and sauce in a large bowl....toss well. Garnish with fresh basil leaves if desired. Recipe By : Cooking Light October 1995 page126

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