This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minIngredients
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.
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