Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/4 c. Basil Leaves, freshly minced fine
- 1 Tbsp. Parsley, chopped
- 1/2 c. Scallions, thinly minced (including the tender green leaves)
- 1 c. Tomatoes, coarsely minced (2 large)
- 2 c. Low-Fat Plain Yogurt Salt White Pepper, freshly grnd
- 1 lb Fettuccine cooked al dente according to package directions
Direcciones
- 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. Don't 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 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. Taste and add in salt and pepper if necessary.
- Dive the warm fettuccine among four hot bowls. Spoon the sauce over it and serve immediately.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 1146 | |
| Calories from Fat 730 | 64% |
| Total Fat 81.27g | 102% |
| Saturated Fat 15.43g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 681mg | 28% |
| Potassium 403mg | 12% |
| Total Carbs 87.53g | 23% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.21g | 3% |
| Protein 15.7g | 25% |
