Categories: Vegetables, Pasta, Vegetarian 
      Yield: 4 servings 
  
    1/4 c  Basil Leaves, freshly 
           -chopped fine 
      1 tb 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 
      1 lb Fettuccine 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 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 salt and pepper if necessary. 
   
  Dive the hot fettuccine among four warm bowls.  Spoon the sauce over it and 
  serve immediately. 
   
  Serves 4 
   
  One Serving: = Calories: 248 Dietary Fiber: 2.88 grams Cholesterol: 7 
  milligrams Sodium: 2.69 milligrams Fat: grams 
   
  Source: Yankee, April 1993; Created by: John Carafoli 
   
  Shared by: Norman R. Brown