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No build up to this recipe...let's just get started!
Ingredients:
8 oz. Spinach Noodles
1 tsp. olive oil
1 tsp. garlic
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
1 red bell pepper, sliced in strips
1/4 cup low-sodium, fat free chicken broth
1/2 cup plain Greek yogurt
1 tbsp. half & half
1/4 tsp. basil
Mozzarella cheese to top
Instructions:
1. Cook the pasta according to the package. Drain and set aside to add to vegetables.
2. While your noodles are cooking, in a pan over medium heat, add the olive oil and wait until warm. Then add the sliced vegetables and garlic. The way I sliced my zucchini and squash is by cutting off one of the ends and then using a vegetable peeler and peeling them on the circle part. The bell pepper I cut in half and cleaned out the seeds and then cut strips.
3. Cook the vegetables and garlic for about 5 minutes until they begin to soften.
4. Add the chicken broth and cook for another 3 minutes.
5. Turn off the heat and then add the half & half, yogurt, and basil. Stir really well until the yogurt is completely incorporated.
6. Lastly, add the spinach noodles and mix well. Serve with a little bit of mozzarella cheese on top!
