Spinach Fettuccine With Yogurt-Cream Sauce
By Linda on Feb 11, 2010 in Recipes | comments(0)
Linda’s comment: I tried this recipe over the week-end and trust me it is AWESOME. Very nutritious, tasty and healthy. You won’t regret the effort of making this dish and your family will want it often.
Spinach Fettuccine With Yogurt-Cream Sauce
From SELF Dishes, summer 2007
Serves 4
INGREDIENTS
- 8 oz spinach fettuccine (gluten free)
- Organic Coconut Oil
- 1 teaspoon organic coconut oil
- 1 organic medium zucchini, thinly sliced
- 1 organic medium yellow or 4 to 5 pattypan squash, thinly sliced
- 1 small organic red bell pepper, cored, seeded and sliced
- 2 cloves organic garlic, thinly sliced
- 1/4 cup nonfat, low-sodium organic chicken broth
- 1/2 cup nonfat Greek yogurt
- 1/4 cup organic fresh basil, chopped
- 2 tablespoons reduced-fat Parmesan
- 1 tablespoon organic light cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
PREPARATION
-
Cook gluten free 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.
