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Categories:
butter flour chicken broth low-fat plain yogurt curry powder lemon salt pepper olive oil garlic yellow squash snow peas whole wheat fettuccine
Viewed: 42 - Published at: 5 years agoIngredients
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup chicken broth or 1/2 cup vegetable broth
- 1 cup stonyfield farm low-fat plain yogurt
- 2 teaspoons curry powder
- 1 lemon, juice of
- 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 ounces whole wheat fettuccine
Method
- 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.
- Boil the noodles until they are tender. Drain water, and reserve. Using a saute pan, over medium-high heat, saute 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.
