Zucchini Pasta

Total Time Prep/Total Time: 25 min.

Yield 6 servings

The taste of this rich and creamy zucchini pasta will have people convinced it's not low fat, but it is! Garlicky and fresh-flavored, this will be a hit. —Maria Regakis, Saugus, Massachusetts

Ingredients

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons olive oil
2 garlic cloves, thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil 2 minutes. Add garlic; cook and stir until zucchini is tender, 1-2 minutes longer. Transfer to a large bowl. Add yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Nutrition Facts

3/4 cup: 225 calories, 7g fat (2g saturated fat), 10mg cholesterol, 403mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1.500 starch, 1.500 fat, 1 vegetable.

The taste of this rich and creamy zucchini pasta will have people convinced it's not low fat, but it is! Garlicky and fresh-flavored, this will be a hit. —Maria Regakis, Saugus, Massachusetts

Recipe Creator