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“The taste of this rich and creamy dish will have people convinced it's not low fat, but it is!” Garlicky and fresh-flavored, this will be a hit. Maria Regakis - Somerville, Massachusetts
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 219 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 395 mg sodium, 32 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.
Originally published as Zucchini Pasta in Healthy Cooking April/May 2009, p42
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Reviewed on Oct. 16, 2012 by leslie1966
Everyone in the family liked it. A great way to use up all of that extra zucchini.
Reviewed on Sep. 15, 2012 by ferndale52
this was so easy to make and used some of my harvest. the taste was fresh and clean and the yogurt added just the right amount of creamyness
Reviewed on Sep. 11, 2012 by DEADMOON7
Wonderful recipe!! Bursting with great flavor! The only change I made is I use spinach linguine.
Reviewed on Jul. 19, 2012 by butterfly3gayle
I also onions, carrots to the zucchini mixture. Mozz cheese, parm with the cheddar and yogurt. Next time I'm gonna add some fresh herbs.
Reviewed on Jul. 19, 2012 by Rube1234
This dish was very blah, lacking in flavor. I won't be making it again.
Reviewed on May. 28, 2012 by flower224
I thought this recipe was awesome. My husband thought it had a bit too much garlic. LOL but but loved the healthiness of the dish. I used whole wheat spagetti noodles pasta instead of linguine and used greek yogurt instead of ff plain yogurt. And threw in one yellow squash. Took minutes to make since i had some left over chicken in the fridge and a food process to do all the slicing. Thanks!!! Colorful, healthy and yum!
Reviewed on Mar. 14, 2012 by transou4
Add some cream cheese with the plain yogurt, and some dried oregano with the garlic. I also added shredded carrots to the zucchini to add more veggies. Yummy.
Reviewed on Oct. 14, 2011 by Bethshiels
A little bland, but not bad. Good way to get some extra veggies into the meal.
Reviewed on Aug. 22, 2011 by Ladybugg5
We had some fresh mushrooms that needed to be used up so I sauteed them before adding the zucchini and is was great!
Reviewed on Aug. 06, 2011 by danielleylee
My husband and I give this a 4 because after reading the reviews we spiced it up by doubling the garlic, adding penzey's pasta sprinkle and sicilian salad seasoning. We also tossed in fresh basil and oregano at the end. We also used whole wheat linguine and plain greek yogurt to add to the creaminess which did help!
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