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Fettuccini with Creamy Basil-Pine Nut Sauce

1 Clove garlic
1 cup of fresh basil leaves
1/2 cup of Light ricotta cheese
1/2 cup of Nonfat yogurt
2 ounces of Blue cheese, crumbled
2 teaspoons of Sherry vinegar
1/4 teaspoon of Pepper
2 tablespoons of Pine nuts
9 ounces of Fettuccini
GARNISH
Fresh basil leaves, optional


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.

Posted to MM-Recipes Digest V3 #199 Date: Tue, 09 Jul 1996 09:39:38 -0500 From: Sharon <jouet@telalink.net> Recipe By : Cooking Light, October 1995, page126
 

 

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