Fettuccine with Tomato, Basil and Yogurt Sauce

Directions

1. 1

   1/4 c Basil Leaves, freshly -chopped fine 1 tb Parsley, minced 1/2 c Scallions, thinly chopped -(including the tender green -leaves) 1 c Tom

2. 2

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

3. 3

   Do not substitute non-fat yogurt for low-fat: over the heat of the pasta, the former becomes too runny

4. 4

   Have all the ingredients 1 lb Fettuccine cooked al dente according to package directions In a large bowl combine the basil, parsley, scallio

5. 5

   Taste and add salt and pepper if necessary

6. 6

   Dive the hot fettuccine among four warm bowls

7. 7

   Spoon the sauce over it and serve immediately

8. 8

   Serves 4 One Serving: = Calories: 248 Dietary Fiber: 2.88 grams Cholesterol: 7 milligrams Sodium: 2.69 milligrams Fat: grams Source: Yankee,