Spinach Fettuccine With Yogurt-Cream Sauce

* 249 calories per serving * 4.9 g fat (1.7 g saturated) * 38.9 g carbs * 3.3 g fiber * 13.3 g protein

Spinach Fettuccine With Yogurt-Cream Sauce

Photo by AJandColleen


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • * 8 oz spinach fettuccine

  • * Vegetable oil cooking spray

  • * 1 teaspoon olive oil

  • * 1 medium zucchini, thinly sliced

  • * 1 medium yellow or 4 to 5 pattypan squash, thinly sliced

  • * 1 small red bell pepper, cored, seeded and sliced

  • * 2 cloves garlic, thinly sliced

  • * ¼ cup nonfat, low-sodium chicken broth

  • * ½ cup nonfat Greek yogurt

  • * ¼ cup fresh basil, chopped

  • * 2 tablespoons reduced-fat Parmesan

  • * 1 tablespoon light cream

  • * ½ teaspoon salt

  • * ¼ teaspoon freshly ground black pepper

Directions

Cook pasta as directed on package; drain. Set aside. Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini, squash, bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes. Add broth; cook until all vegetables are tender, 3 to 4 minutes. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.


Nutrition

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