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  • Fettuccine With Tomato, Basil And Yogurt Sauce

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    Fettuccine With Tomato, Basil And Yogurt Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Basil Leaves, freshly minced fine
    • 1 Tbsp. Parsley, chopped
    • 1/2 c. Scallions, thinly minced (including the tender green leaves)
    • 1 c. Tomatoes, coarsely minced (2 large)
    • 2 c. Low-Fat Plain Yogurt Salt White Pepper, freshly grnd
    • 1 lb Fettuccine cooked al dente according to package directions

    Directions

    1. 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. Don't 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
    2. 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 in salt and pepper if necessary.
    3. Dive the warm fettuccine among four hot bowls. Spoon the sauce over it and serve immediately.
    4. Serves 4

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