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Fettuccine with Tomato Basil & Yogurt Sauce

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Ingredients

¼ 59
CUP ML BASIL
fresh and chopped fine *
1 15
TABLESPOON ML PARSLEY LEAVES
minced
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly chopped
1 237
CUP ML TOMATOES
coarsely chopped
2 473
CUPS ML YOGURT, LOW-FAT
1 1
X X SALT
to taste *
1 1
X X WHITE PEPPER
freshly ground *
1 453.6
POUND 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 510 7% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 97mg 4%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 18%
Sugars g
Protein 44g
Vitamin A 13% Vitamin C 17%
Calcium 26% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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