Spinach Fettuccine With Yogurt-Cream Sauce

Serves 4

Elements

• 8ounces spinach fettuccine
• 1 Vegetable oil cooking spray
• 1teaspoon olive oil
• 1 medium zucchini, thinly sliced
• 1 medium yellow or 4 to 5 pattypan squash, thinly sliced
• 1 tiny red bell pepper, cored, seeded and sliced
• 2 cloves garlic, thinly sliced
• ¼cup nonfat, low-sodium rooster broth
• ½cup nonfat Greek yogurt
• ¼cup unique basil, chopped
• 2tablespoons lowered-full Parmesan
• 1tablespoon light cream
• ½teaspoon salt
• ¼teaspoon freshly ground shadowy pepper

Directions

1. Cook pasta as directed on equipment; drain. Notify aside. Coat a monumental skillet with cooking spray. Warmth over medium-excessive warmth; add oil. Add zucchini, squash, bell pepper and garlic. Slit warmth to low; cook dinner till pepper begins to soften, 2 to 3 minutes. Add broth; cook dinner till all vegetables are soft, 3 to 4 minutes. Beget stop away from warmth; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and wait on straight.

2. Jennifer Iserloh