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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found this in a magazine on an advertisement. Adding chicken, shrimp, or whatever meat you want would make this a whole meal. Add more veggies for a meatless meal. Ingredients:
1 tablespoon butter |
1 tablespoon flour |
1/2 cup broth (chicken or vegetable) |
1 cup stonyfield farm lowfat plain yogurt |
2 teaspoons curry powder |
juice of one lemon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 1/2 cups yellow squash, sliced |
1 cup snow peas |
16 oz. whole wheat fettucini |
Directions:
1. Melt butter in the pan, over medium heat, and add flour, stir in broth. Cook until it thickens, stirring constantly. Slowly add the yogurt, curry powder, lemon juice, salt and pepper. Once finished, keep sauce warm while preparing the noodles.
2. Boil the noodles until they are tender. Drain water, and reserve. Using a sauté pan, over medium-high heat, sauté minced garlic in olive oil until golden brown. Add summer squash, snow peas, and cook until vegetables are tender. Add pasta and mix with vegetables. Then toss in yogurt curry sauce before serving.
3. Calories 490; Calories from Fat 45; Total Fat 5g; Cholesterol 10mg; Total Carbohydrate 97g; Fiber 17g; Protein 21g
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