11 Jun Zucchini Pasta


  • 8 ounces uncooked Linguine
  • 4 cups coarsely shredded Zucchini (about 3 medium)
  • 4 teaspoons Olive Oil
  • 2 Garlic Cloves, thinly sliced
  • 1/4 cup fat-free Plain Yogurt
  • 3/4 cup shredded reduced-fat Cheddar Cheese
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper


1.  Cook Linguine according to package directions- set aside, do not drain. In a colander, drain the Zucchini, squeezing to remove excess liquid. Pat dry.

2.  In a large nonstick skillet, saute Zucchini in Oil for 2 minutes. Add Garlic; saute 1-2 minutes longer or until Zucchini is tender. Transfer to a large bowl. Add the Yogurt, Cheese, Salt and Pepper. Drain Linguine; add to Zucchini mixture and toss to coat.

Yield: 6 servings. 3/4 cup equals 219 calories