Keep your svelte figure this winter without eliminating carb-friendly meals. This fettuccine is dressed in a delightful cream sauce that doesn’t pack on unwanted calories. Whip some up this evening—and feel free to help yourself to a second serving!
Serves 4

• 8 oz 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


Cook 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.

• 249 calories per serving
• 4.9 g fat (1.7 g saturated)
• 38.9 g carbs
• 3.3 g fiber
• 13.3 g protein


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