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    Pasta: 4 pt. Spinach Fettuccine


    Source of Recipe


    Betty Crocker

    List of Ingredients




    8 ounces spinach fettucine -- uncooked
    1 teaspoon vegetable oil
    1 clove garlic -- crushed
    3 cups spinach -- shredded
    1 1/4 cups zucchini -- thinly sliced
    1/4 cup sunflower seeds, toasted -- unsalted
    2 tablespoons grated lemon peel
    1/2 teaspoon salt
    15 ounces garbanzo beans, canned -- rinsed and drained

    Recipe



    Cook fettuccine as directed on package; drain. Heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil, stirring occasionally, until golden. Stir in remaining ingredients.
    Cook about 2 minutes, stirring occasionally, until zucchini is tender. Stir in fettuccine

    Serves 4. "4 Points Per Serving"


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    Per serving: 490 Calories (kcal); 10g Total Fat; (16% calories from fat); 20g Protein; 88g Carbohydrate; 0mg Cholesterol; 634mg Sodium
    Food Exchanges: 5 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

    NOTES : To add protein when serving this for a meal, offer low-fat frozen yogurt or ice milk and assorted toppings for dessert.

 

 

 

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