To add protein when serving this for a meal, offer low-fat frozen yogurt or ice milk and assorted toppings for dessert.
Ingredients
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
Directions
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. Stir in remaining ingredients. Cook about 2 minutes, stirring occasionally, until zucchini is tender.
Stir in fettuccine.
Enjoy! 😉
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.
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