Real Recipes From Real Home Cooks ®

zucchini pasta

(5 ratings)
Blue Ribbon Recipe by
Rebecca Winslow
Jacksonville, FL

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

Blue Ribbon Recipe

Fresh and light, this zucchini pasta is an easy main dish or a side dish. It's a lighter alternative to traditional pasta and equally delicious and satisfying. Shredded zucchini is sauteed with garlic. Then, it's combined with shredded cheese and yogurt to create a creamy sauce that coats the linguine. Not a combination you'd automatically think of, but the final result is delicious. Grilled chicken or shrimp can also be added for extra zing.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For zucchini pasta

  • 8 oz
    linguine, uncooked
  • 4 tsp
    olive oil
  • 2-3 c
    coarsely shredded zucchini
  • 2 clove
    garlic, minced
  • 1/4 c
    fat-free plain yogurt
  • 3/4 c
    reduced-fat cheddar cheese
  • 3/4 tsp
  • 1/4 tsp

How To Make zucchini pasta

  • Boil the linguine pasta.
    Cook linguine according to package directions.
  • Drain the shredded zucchini.
    In a colander, drain the zucchini, squeezing to remove excess liquid.
  • Saute the zucchini in a skillet.
    In a large non-stick skillet, saute zucchini in oil for 2-3 minutes.
  • Add garlic and continue to saute.
    Add garlic. Saute for 1-2 minutes longer or until the zucchini is tender.
  • Zucchini mixture in a bowl with yogurt, cheese, salt, and pepper.
    Transfer to a large bowl. Add yogurt, cheese, salt, and pepper.
  • Mix yogurt sauce ingredients.
  • Drain cooked linguine and toss with the zucchini mixture.
    Drain linguine. Add to zucchini mixture and toss to coat.