Yield: 4 Servings
|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.
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.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .