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
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8 ounces uncooked linguine
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4 cups coarsely shredded zucchini (about 3 medium)
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4 teaspoons olive oil
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2 garlic cloves, thinly sliced
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1/4 cup fat-free plain yogurt
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3/4 cup shredded reduced-fat cheddar cheese
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3/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
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2.
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.
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