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Cook'n with Betty Crocker 
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Double Spinach Fettuccine |
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Serves: 4 Print this RecipeTo add protein when serving this for a meal, offer low-fat frozen yogurt or ice milk and assorted toppings for dessert. 8 ounces uncooked spinach fettuccine 1 teaspoon vegetable oil 1 clove garlic, crushed 3 cups shredded spinach (about 4 ounces) 1 1/4 cups thinly sliced zucchini (about 2 small) 1/4 cup unsalted sunflower seeds, toasted 2 tablespoons grated lemon peel 1/2 teaspoon salt 1 (15-ounce) can garbanzo beans, rinsed and drained 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. Stire in remaining ingredients. Cook about 2 minutes, stirring occasionally, until zucchini is tender. Stir in fettuccine. 1 Serving: Calories 250 (Calories from Fat 70); Fat 8g (Saturated 1g); Cholesterol 20mg; Sodium 570mg; Carbohydrate 40g (Dietary Fiber 7g); Protein 12g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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