Mediterranean Fettuccine
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, fettuccine
|
|
| 1 | cup |
yogurt, plain
|
|
| ½ | cup |
feta cheese
crumbled |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 12 | ounces |
shrimp
frozen |
|
| 10 | ounces |
spinach
chopped, frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, fettuccine
|
|
| 237 | ml |
yogurt, plain
|
|
| 118 | ml |
feta cheese
crumbled |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
dill weed
fresh, chopped |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 346.8 | ml/g |
shrimp
frozen |
|
| 289 | ml/g |
spinach
chopped, frozen |
|
Directions
In this dish, the shrimp and spinach are cooked with the pasta.
Prepare pasta according to package directions.
While the pasta is cooking, stir together the yogurt, feta cheese, garlic, dill and pepper in a large mixing bowl.
Two minutes before the pasta is done, stir the shrimp and spinach into the pot with the pasta.
Cook two minutes.
Drain the pasta, shrimp and spinach thoroughly.
Stir into the yogurt mixture and season to taste with salt.
Serve immediately.
