1/4 c  Basil Leaves, freshly

           -chopped fine
      1 tb Parsley, minced

    1/2 c  Scallions, thinly chopped

           -(including the tender green
           -leaves)
      1 c  Tomatoes, coarsely chopped

           -(2 large)
      2 c  Low-Fat Plain Yogurt

           Salt
           White Pepper, freshly ground
      1 lb Fettuccine cooked al dente

           -according to package
           -directions
  Indian cuisine is one of John's favorites.  This pasta sauce is basically a
  variation on the Indian raita, a cooling, soothing combination of cucumber,
  cilantro and yogurt.  Do not substitute non-fat yogurt for low-fat: over
  the heat of the pasta, the former becomes too runny. Have all the
  ingredients 1 lb Fettuccine cooked al dente according to package directions
  In a large bowl combine the basil, parsley, scallions and tomatoes, and
  toss well to mix Spoon the yogurt over the herbs and vegetables and blend
  well. Taste and add salt and pepper if necessary.
  Dive the hot fettuccine among four warm bowls.  Spoon the sauce over it and
  serve immediately.
  Serves 4
  One Serving: = Calories: 248 Dietary Fiber: 2.88 grams Cholesterol: 7
  milligrams Sodium: 2.69 milligrams Fat: grams
  Source: Yankee, April 1993; Created by: John Carafoli
  Shared by: Norman R. Brown