Fettucine Alfredo
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, 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
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
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