Zucchini Pasta

Rebecca Winslow

By
@MrsWinslow

I recently started changing my lifestyle, and I spend a lot of time scouring my favorite cookbooks and cooking magazines for nutritious, healthy and filling recipes. This one I tried a couple of weeks ago, and I really loved it. Surprisingly, my kids did too! It's simple and quick, and you won't believe it's light! Enjoy!


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum!! I made this for my family and everyone - of all ages - loved it! Fresh and light, it would be great served as a side OR as an easy main dish. Add grilled chicken or shrimp for extra zing!

Ingredients

8 oz
uncooked linguine
2-3 c
coarsely shredded zucchini
4 tsp
olive oil
2 clove
garlic, minced (or 2 tsp from jar)
1/4 c
fat free plain yogurt (try chobani for highest protein!)
3/4 c
reduced-fat cheddar cheese
3/4 tsp
salt
1/4 tsp
pepper

Directions Step-By-Step

1
Cook linguine according to package directions. In a colander, drain the zucchini, squeezing to remove excess liquid.
2
In a large non-stick skillet, saute zucchini in oil for 2-3 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender.
3
Transfer to large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
4
3/4 cup = 219 calories, 7g fat (3 sat), 2g fiber, 10+ protein. DE: 1 1/2 starch, 1 1/2 fat, 1 veg.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy