Fettucini with creamy basil-pine nut sauce
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic | |
| 1 | cup | Fresh basil leaves |
| ½ | cup | Light ricotta cheese |
| ½ | cup | Nonfat yogurt |
| 2 | ounces | Blue cheese -- crumbled |
| 2 | teaspoons | Sherry vinegar |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Pine nuts |
| 9 | ounces | Fettucini |
| ****GARNISH**** | ||
| Fresh basil leaves -- | ||
| Optional | ||
Directions
Place the garlic in a food processor and pulse 2-3 times. Add basil and the next 5 ingredients (basil through pepper); process until smooth. Stir in pine nuts.
Cook pasta according to package directions, omitting salt and fat - drain. Combine pasta and sauce in a large bowl....toss well. Garnish with fresh basil leaves, if desired.
Recipe By : Cooking Light, October 1995, page126
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