Zucchini Pasta

Name: Zucchini Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Europe, Italian
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

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

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, 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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