| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta | 4 | Servings | ||
INGREDIENTS
| 4 | c | Fettuccini noodles |
| 2 | md | Onions; coarsely chopped |
| 4 | md | Zucchini; coarsely chopped |
| 1 | tb | Olive oil |
| 1 | ts | Dried dill weed |
| 1 | ts | Curry powder |
| 1 1/2 | c | Low fat yogurt |
| 2 | cn | Flaked light water pack tuna |
| Salt and pepper to taste |
INSTRUCTIONS
From: Patricia Anne Belanger <cookie@cwconnect.ca> Date: Mon, 05 Aug 1996 10:19:34 -0700 Cook fettuccini as per directions. In large pan, saute onions and zucchini in hot oil until tender; add herbs. Add tuna and yogurt; stir and cook just until heated through. Toss lightly with pasta and serve immediately. Serves 4. 350 calories serving 6 g. fat per serving From "The Final Diet" by Michaiel Chatterson, M.D., C.C.F.P. and Linda Chatterson, R.N. Digest eat-lf.v096.n115 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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