SPINACH FETTUCCINE WITH YOGURT CREAM SAUCE

Spinach Fettuccine With Yogurt Cream Sauce image

I just got this in an email from Self Magazine, and it looks good enough to hang on to! Posting for safekeeping with a few adjustments.

Provided by smellyvegetarian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces spinach fettuccine
1 teaspoon olive oil
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced (or 4-5 pattypan)
1 red bell pepper, cored, seeded and sliced
2 garlic cloves, thinly sliced
1/4 cup fat free chicken broth
1/2 cup nonfat yogurt
1/4 cup fresh basil, chopped
2 tablespoons parmesan cheese
1 tablespoon light cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

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 Facts : Calories 245, Fat 4.3, SaturatedFat 1.4, Cholesterol 48.3, Sodium 437.4, Carbohydrate 40.9, Fiber 1.7, Sugar 6.1, Protein 11.2

*** Explore more Spinach Fettuccine With Yogurt Cream Sauce Recipes »

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