Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Fettuccini noodles |
| 2 mediums | Onions; coarsely chopped |
| 4 mediums | Zucchini; coarsely chopped |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Dried dill weed |
| 1 teaspoon | Curry powder |
| 1½ cup | Low fat yogurt |
| 2 cans | Flaked light water pack tuna |
| \N \N | Salt and pepper to taste |
From: Patricia Anne Belanger <cookie@...> 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, .