zucchini pasta

★★★★★ 5 Reviews
MrsWinslow avatar
By Rebecca Winslow
from Jacksonville, FL

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!

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
serves 4-6
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For zucchini pasta

  • 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
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How To Make zucchini pasta

  • 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.
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