Spinach Fettuccine With Yogurt Cream Sauce - cooking recipe

Ingredients

8 ounces spinach fettuccine
1 teaspoon olive oil
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced (or 4-5 pattypan)
1 red bell pepper, cored, seeded and sliced
2 garlic cloves, thinly sliced
1/4 cup fat free chicken broth
1/2 cup nonfat yogurt
1/4 cup fresh basil, chopped
2 tablespoons parmesan cheese
1 tablespoon light cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

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.