Shrimp and Spinach Fettuccine

Shrimp and Spinach Fettuccine
Serve with a green salad.

Servings: 4

• 12 ounces fettuccine, uncooked
• 1 cup plain non-fat yogurt
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 12 ounces medium frozen shrimp, thawed
• 1 - 10 ounce package frozen chopped spinach, thawed
• Salt to taste

Prepare pasta according to package directions. While the pasta is cooking, stir together the yogurt, feta cheese, garlic, dill and pepper in a large mixing bowl.

Two minutes before the pasta is done, stir the shrimp and spinach into the pot with the pasta. Cook two minutes.

Drain the pasta, shrimp and spinach thoroughly. Stir into the yogurt mixture and season to taste with salt. Serve immediately.

Per Serving: 386 Calories; 6g Fat (13.0% calories from fat); 16g Protein; 68g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 269mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.