Zucchini Pasta

By newbaucher

“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

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

Preparation

Step 1

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.



Nutrition 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.