Recipe: Fettuccine with Tomato, Basil and Yogurt Sauce (with green onion and parsley)

FETTUCCINE WITH TOMATO, BASIL AND YOGURT SAUCE

"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."

1 lb fettuccine, uncooked
1/4 cup finely chopped fresh basil leaves
1 tbsp minced fresh parsley
1/2 cup thinly chopped scallions (including the tender green leaves)
1 cup coarsely chopped tomatoes (2 large)
2 cups low-fat plain yogurt*
Salt and freshly ground white pepper

Cook pasta al dente according to package directions; drain.

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.

Divide the hot fettuccine among four warm bowls. Spoon the sauce over it and serve immediately.

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

Makes 4 servings
Source: Yankee magazine, April 1993