*------ A WORD FROM THE KITCHEN ------* Cookin' up a Fettuccine recipe with about half it's normal fat content and where the fat goes away there's a burst of flavor in it's place...good stuff I say! Your meal needs only to be accompanied by a fresh salad, crusty rolls and perhaps a tall iced tea and your good-to-go! Enjoy! Marzee *------------------------------------------------------------* *********************************************************** RECIPE: FETTUCCINE WITH CREAMY BASIL-PINE NUT SAUCE *********************************************************** 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 tablespoon pine nuts 1 (9-ounce) package fresh fettuccine Fresh basil leaves (optional) DIRECTIONS: Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (through the 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. YIELD: Yield: 3 Servings NUTRITIONAL INFORMATION CAL 493 (26% from fat),FAT 14g (sat 5.4g, mono 4.2g, poly 3.2g) PROT 22.6g,CARB 71.2g,FIBER 2.5g,CHOL 20mg, IRON 3.7mg, SODIUM 346mg,CALCIUM 261mgCategory: Category: Pasta http://www.thedailyrecipe.com Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~