Spinach Fettuccine With Yogurt-Cream Sauce

~uncooked fettuccine~

Fettuccine di Spinaci Con Crema di Yogurt (Italian)

Serves 4

INGREDIENTI:

8 oz (240 ml) (gluten-free) spinach fettuccine 
vegetable oil cooking spray
1 teaspoon (5 ml) olive oil
1 medium organic zucchini, thinly sliced
1 medium yellow or 4 to 5 organic pattypan squash, thinly sliced
1 small organic red bell pepper, cored, seeded and sliced
2 organic cloves garlic, thinly sliced
1/4 cup (60 ml) nonfat, low-sodium organic chicken broth
1/2 cup (125 ml) (dairy-free) yogurt 
1/4 cup (60 ml) fresh basil, chopped
2 tablespoons (30 ml) reduced-fat Parmesan cheese or a dairy-free cheese
1 tablespoon (15 ml) light (dairy-free) cream
1/4 teaspoon (1,25 ml) freshly ground black pepper

PREPARAZIONE:

uno 1. Cook pasta as directed on package; drain. Set aside. 

due 2. Coat a large skillet with cooking spray.

tre 3. Heat over medium-high heat; add oil. 

quattro 4. Add zucchini, squash, bell pepper, and garlic. 

cinque 5. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes. 

sei 6. Add broth; cook until all vegetables are tender, 3 to 4 minutes. 

sette 7. Remove from heat; add pasta, yogurt, basil, cheese, cream, and pepper. 

otto 8. Toss and serve immediately.