Zucchini Pasta

Name: Zucchini Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6
Cuisine: Italian
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

By Rebecca Winslow
@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!

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

Rating:

★★★★★ 5 votes5

Comments:

41 Comments

Serves:

4-6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

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
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How to Make Zucchini Pasta

Step-by-Step

Cook linguine according to package directions. In a colander, drain the zucchini, squeezing to remove excess liquid.
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.
Transfer to large bowl. Add the yogurt, cheese, salt, and pepper. Drain linguine; add to zucchini mixture and toss to coat.
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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