Spinach Fettuccine With Yogurt-Cream Sauce

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8 oz spinach fettuccine

Vegetable oil cooking spray

1 teaspoon olive oil

1 medium zucchini, thinly sliced

1 medium yellow or 4 to 5 pattypan squash, thinly sliced

1 small red bell pepper, cored, seeded and sliced

2 cloves garlic, thinly sliced

1/4 cup nonfat, low-sodium chicken broth

1/2 cup nonfat Greek yogurt

1/4 cup fresh basil, chopped

2 tablespoons reduced-fat Parmesan

1 tablespoon light cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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