In practice: Yogurt-based recipes

Spinach fettuccine with yogurt-cream sauce

Spinach fettuccine with yogurt-cream sauce

Selected for you this week: Spinach fettuccine with yogurt-cream sauce, by Laura Kelly-Pifer.
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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

Author: Paige DePaolis
Source: Laura Kelly-Pifer

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