Spinach Fettuccine With Yogurt-Cream Sauce

By AJandColleen

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

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
• * 1/4 cup nonfat, low-sodium chicken broth
• * 1/2 cup nonfat Greek yogurt
• * 1/4 cup fresh basil, chopped
• * 2 tablespoons reduced-fat Parmesan
• * 1 tablespoon light cream
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 1

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.