Pasta with Zucchini, Tomatoes
Ingredients:
- whole wheat linguine - 8 ounces
- plain Greek yogurt - 1/2 cup
- grated Parmesan cheese - 1/4 cup
- lemon zest - 1 t
- salt - 1/4 t
- pepper - 1/2 t
- olive oil - 1 T
- zucchini, cut into thin strips (3 inches long and 3/4 inch wide) - 3 medium
- garlic, sliced thin - 2 cloves
- cherry tomatoes, halved - 1/2 pint
Instructions:
Cook pasta per package directions. Remove 1/4 cup of the cooking water; set aside. Drain pasta; set aside. In a bowl, stir together yogurt, Parmesan, lemon zest, salt and pepper; set aside.
In a skillet, heat olive oil over medium-high heat. Add zucchini, cook just until wilted. Push zucchini to one side of the pan. Add garlic, cook for 15 - 30 seconds, until golden. Stir garlic into the zucchini, add tomatoes and cook until softened, about 2 minutes. Mix zucchini mixture with yogurt mixture, stir. Add drained linguine, gently toss. If necessary to thin, add 1 T reserved pasta cooking a tablespoon at a time. Serve.
