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Zucchini Pasta

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

The taste of this rich and creamy zucchini pasta dish 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
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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

  1. Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
  2. 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.

Nutrition Facts

3/4 cup: 219 calories, 7g fat (3g saturated fat), 10mg cholesterol, 395mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

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