POINTS® Value |  7
Servings | 4
Preparation Time | 20 min
Cooking Time | 6 min
Level of Difficulty | Easy

Low-fat yogurt is the secret to keeping this pasta sauce rich and creamy, but healthier without all that fat. Just think of all the possibilities for lightening up Italian fare!

1 1/2 cup low-fat plain yogurt
1 Tbsp all-purpose flour
1 tsp dried dill weed, or 1 tbsp fresh dill
1 Tbsp fresh lemon juice
2 tsp store-bought horseradish
1/2 tsp table salt
1/4 tsp black pepper
1 large cucumber(s), unpeeled, chopped
6 oz canned salmon, skinless and boneless, drained and flaked
8 oz uncooked fettuccine, spinach-flavored, cooked and kept hot

Instructions


1. In a large saucepan, mix yogurt and flour together. Stir in dill weed, lemon juice, horseradish, salt and pepper.
2. Cook over low heat, stirring constantly, until hot (don't boil), about 2 to 3 minutes. Stir in cucumber and salmon, cook until hot, about 2 minutes more.
3. Serve over fettuccine. Yields about 1 cup pasta and 1/2 cup sauce per serving.