*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Basil Leaves, freshly
                         -chopped fine
    1       tb           Parsley, minced
      1/2   c            Scallions, thinly chopped
                         -(including the tender green
    1       c            Tomatoes, coarsely chopped
                         -(2 large)
    2       c            Low-Fat Plain Yogurt
                         White Pepper, freshly ground
    1       lb           Fettuccine cooked al dente
                         -according to package
   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.  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 lb
   Fettuccine cooked al dente according to package
   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.
   Serves 4
   One Serving: üalories: 248 Dietary Fiber: 2.88 grams
   Cholesterol: 7 milligrams Sodium: 2.69 milligrams Fat:
   Source: Yankee, April 1993; Created by: John Carafoli
   Shared by: Norman R. Brown
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