Source of Recipe
2 tablespoons grated parmesan cheese
1 cup plain nonfat yogurt
1/4 cup packed fresh chives
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
1 cup thinly sliced carrots
3/4 cup thawed frozen cut green beans
1/2 pound fresh or thawed frozen asparagus, cut diagonally into 1/2 inch pieces
4 ounces uncooked spinach fettuccine
1/2 teaspoon salt
1 teaspoon margarine
1/4 cup packed fresh parsley
1 cup thawed frozen green peas
3 cloves garlic, finely chopped
Cook fettuccine according to package directions, omitting salt. Drain fettuccine. Set aside.
In food processor or blender combine yogurt, parsley, chives, salt and pepper; process until smooth.
Heat margarine and oil in medium saucepan over medium heat until hot. Add asparagus, carrots, peas, beans and garlic. Cook and stir 8 minutes or until vegetables are tender. Stir in pasta and yogurt mixture. Cook 3 minutes or until heated through, stirring occasionally. Sprinkle cheese evenly over each serving. Serve immediately.
Amount Per Serving: Calories 339
Fat 5 g, Cholesterol 6 mg,
Sodium 422 mg,
Makes 4 servings