Zucchini Pasta

Don't groan! This was a really tasty and quick dish! It made plenty so you might have leftovers.

8 oz uncooked linguine (I use whole wheat pasta as a healthier substitute)
3 cups coarsely shredded zucchini (about 2 medium)
4 tsp olive oil
2 garlic cloves, thinly sliced (I keep a jar of minced, ready-to-use garlic in the fridge - 1-2 tsp will suffice)
1/4 cup fat-free plain yogurt (Chobani has EIGHTEEN grams of protein per 6 oz!)
3/4 cup shredded reduced-fat cheddar cheese
3/4 tsp salt
1/4 tsp pepper


1. Cook linquine according to package directions. Meanwhile, Shred zucchini, then in a colander, squeeze excess moisture from it. Pat dry.

2. Warm a large non-stick skillet at medium-high. When hot, pour in olive oil and spread. Add zucchini and saute for 2 minutes. Add garlic. Cook zucchini 1-2 minutes longer until tender. Transfer to a large bowl. Add the yogurt, cheese, salt & pepper.

3. Drain linguine. Add to zucchini mixture and toss to coat.

Serve with 100-calorie garlic pita rounds and chopped, fresh fruit!

Serves 4-6. 3/4 cup = 220 calories! 10 grams of protein, or more if you use Chobani!