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Fettuccine with Creamy Basil-Pine Nut Sauce

HOWARD L. PUCKETT
Yield 3 servings (serving size: 2 cups)
"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

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.