Fettuccine with Creamy Basil-Pine Nut Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 493
  • Calories from fat: 26%
  • Fat: 14g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 22.6g
  • Carbohydrate: 71.2g
  • Fiber: 2.5g
  • Cholesterol: 20mg
  • Iron: 3.7mg
  • Sodium: 346mg
  • Calcium: 261mg

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

  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.
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