| 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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