Fettuccine with Tomato Basil & Yogurt Sauce
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
basil
fresh and chopped fine |
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ½ | cup |
scallions, spring or green onions
thinly chopped |
|
| 1 | cup |
tomatoes
coarsely chopped |
|
| 2 | cups |
yogurt, low-fat
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 1 | pound |
pasta, fettuccine
cooked al dente |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
basil
fresh and chopped fine |
*
|
| 15 | ml |
parsley leaves
minced |
|
| 118 | ml |
scallions, spring or green onions
thinly chopped |
|
| 237 | ml |
tomatoes
coarsely chopped |
|
| 473 | ml |
yogurt, low-fat
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 453.6 | g |
pasta, fettuccine
cooked al dente |
|
Directions
Do not substitute non-fat yogurt for low-fat: over the heat of the pasta, the former becomes too runny.
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.
Divide the hot fettuccine among four warm bowls.
