Ingredients:
16-ounce/450g package fettuccine
3 cloves garlic, finely chopped
6 Tbs. chopped fresh basil leaves
6 Tbs. finely chopped parsley
4 Tbs. pine nuts
1 cup plain nonfat yogurt
Salt and pepper
3 cloves garlic, finely chopped
6 Tbs. chopped fresh basil leaves
6 Tbs. finely chopped parsley
4 Tbs. pine nuts
1 cup plain nonfat yogurt
Salt and pepper
Recipe:
1. Cook the pasta in boiling salted water until tender but firm. Drain. Keep warm in a hot serving dish.
2. To make sauce, put garlic, basil leaves, and pine nuts in food processor and blend until well mixed.
3. Add the yogurt andmix until creamy.
4. Season with salt and pepper.
5. Spoon the sauce over the hot pasta and serve
2. To make sauce, put garlic, basil leaves, and pine nuts in food processor and blend until well mixed.
3. Add the yogurt andmix until creamy.
4. Season with salt and pepper.
5. Spoon the sauce over the hot pasta and serve
Serves:
4 to 5
Notes:
If you like you can warm the sauce before spooning on pasta. Be careful not to boil it because the yogurt will curdle.
Whole wheat pasta is a far superior choice than the plain variety. Made from 100% whole durum flour they are a good source of fibre,