Low Carb Fettucini!

Ingredients:
1 10-ounce bag Al Dente Carba-Nada Roasted Garlic Fettuccini Noodles, prepared
according to package
1 bunch fresh organic asparagus (the thinner the better), diced small
3/4 cup chopped sun-dried tomatoes
3 large links hot Italian sausage, removed from casing (or you can use chicken
sausage cut in small pieces like the one I used here)
1 26.46-ounce box of Pomi Marinara Sauce (or use your favorite brand of marinara)
1/2 cup 0% plain Greek yogurt (I like Chobani)
salt
fresh-cracked pepper
grated Parmigiano-Reggiano cheese
Heat a large skillet to medium-high and add the sausage. Break up with your spatula
as you cook for approximately 5-10 minutes or until sausage is fully cooked.


Next add the asparagus and sun-dried tomatoes, plus a dash of salt and fresh
cracked pepper (just enough to season the veggies you're adding).


Stir and cook for approximately 2 minutes then add the marinara sauce and cook a
couple more minutes until warmed through.

Next add the Greek yogurt and stir until creamy

Last, add the cooked pasta and toss together with the sauce.

Top with grated Parmigiano Reggiano cheese and enjoy!




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