Basil Fettuccine

Source: Taste of Home’s Light & Tasty, July 22, 2002, page 7.

Ingredients:

8 ounces uncooked fettuccine 1 cup (8 ounces) fat-free yogurt ¼ cup grated Parmesan cheese 2 Tablespoons chopped fresh basil or 2 teaspoons dried basil ½ teaspoon salt ¼ teaspoon white pepper 2 garlic cloves 1 Tablespoon olive or canola oil

---

Instructions:

Cook fettuccine according to package directions. Meanwhile, in a bowl, combine yogurt, Parmesan cheese, basil, salt and pepper; set aside. Ina a small nonstick skillet, sauté garlic if oil for 1 minute. Drain Fettuccine and place in a large bowl. Add garlic and oil; toss. Add the yogurt mixture; toss until well coated. Serve immediately. Yield: 4 servings. Nutritional Analysis: One serving (1 cup) equals 290 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 447 mg sodium, 47 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 3 starch, 1 fat.

---

Notes: log in to add a new Note!

---

---

con pollo, placed on 2/2/2011 by Mikie