Spinach Fettuccine With Yogurt Cream Sauce

Submitted by jessi_mcg

"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."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

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

directions

1. Cook pasta as directed on package; drain. Set aside.
2. 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.
3. Add broth; cook until all vegetables are tender, 3 to 4 minutes.
4. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.

Reviews

[Dr. Jenny]

We enjoyed this colorful, low guilt (my yogurt was 2% fat, my cream heavy) for lunch today. It was easy to make and looked nice on the plate. I added extra cheese on top for a flavor boost. Made for ZWT 9