Fettuccine With Tomato, Basil And Yogurt Sauce
Ingredients
1/4 C. basil leaves, freshly chopped fine
1 Tbsp. parsley, minced
1/2 C. scallions, thinly chopped (including the tender green leaves)
1 C. tomatoes, coarsely chopped (2 large)
2 C. low fat plain yogurt
salt
white pepper, freshly ground
Cooking Instructions
1 pound fettuccini cooked al dente according to package directions 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 fettuccini 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)