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.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)