Fettuccine with Creamy Basil-Pine Nut Sauce

Fettuccine with Creamy Basil-Pine Nut Sauce Recipe
HOWARD L. PUCKETT
"It is possible to obtain that rich, creamy texture and distinctive basil-and-pine nut flavor of pesto by using plenty of fresh basil, low-fat ricotta and yogurt, and a bit of blue cheese. The pale green of the sauce provides a stunning contrast when served over fettuccine and along side a fresh tomato salsa." --CL Reader

Yield:

3 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 493
Caloriesfromfat 26 %
Fat 14 g
Satfat 5.4 g
Monofat 4.2 g
Polyfat 3.2 g
Protein 22.6 g
Carbohydrate 71.2 g
Fiber 2.5 g
Cholesterol 20 mg
Iron 3.7 mg
Sodium 346 mg
Calcium 261 mg

Ingredients

1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
2 tablespoons pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)

Preparation

Place the garlic in a food processor, and pulse 2 to 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, if desired.

Note:

October 1995
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