1 garlic clove
1 cup basil leaves, fresh
½ cup light ricotta cheese
½ cup plain nonfat yogurt
½ cup blue cheese, crumbled
2 tsp sherry vinegar
¼ tsp pepper
2 tbsp pine nuts
1 package fettuccine, fresh
basil leaves, optional
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.
Sugar: 5g
:
Calcium: 264mg
Calories: 599kcal
Carbohydrates: 85g
Cholesterol: 123mg
Fat: 17g
Fiber: 4g
Iron: 3mg
Potassium: 476mg
Protein: 26g
Saturated Fat: 7g
Sodium: 309mg
Vitamin A: 652IU
Vitamin C: 2mg
