Ingredients (serves:4)
• 8 oz (220 g) 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
Instructions
1. Cook pasta as directed on package; drain. Set aside.
2. Coat a large skillet with cooking spray.
3. Heat over medium-high heat; add oil.
4. Add zucchini, squash, bell pepper and garlic.
5. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes.
6. Add broth; cook until all vegetables are tender, 3 to 4 minutes. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper.
7. Toss and serve immediately.
Nutrition Facts
249 calories per serving – 4.9 g fat (1.7 g saturated) – 38.9 g carbs – 3.3 g fiber – 13.3 g protein
