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Fettuccine with Tomato Basil& Yogurt Sauce

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Recipe

This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup basil
fresh, finely chopped
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1 tablespoon parsley leaves
minced
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½ cup scallions, spring or green onions
thinly chopped, including the tender green leaves
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1 cup tomatoes
coarsely chopped, 2 large
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2 cups yogurt, low-fat
1 x salt
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1 x white pepper
freshly ground
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1 pound pasta, fettuccine
cooked al dente
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Ingredients

Amount Measure Ingredient Features
59 ml basil
fresh, finely chopped
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15 ml parsley leaves
minced
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118 ml scallions, spring or green onions
thinly chopped, including the tender green leaves
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237 ml tomatoes
coarsely chopped, 2 large
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473 ml yogurt, low-fat
1 x salt
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1 x white pepper
freshly ground
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453.6 g pasta, fettuccine
cooked al dente
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Directions

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 pound 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 5107% 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?
 
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