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Zucchini Pasta

 Zucchini Pasta
“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
6 ServingsPrep/Total Time: 25 min.

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 for 2 minutes. Add
  • garlic; saute 1-2 minutes longer or until zucchini is tender.
  • Transfer to a large bowl. Add the yogurt, cheese, salt and pepper.
  • Drain linguine; add to zucchini mixture and toss to coat. Yield: 6
  • servings.
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.