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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.1
  • Total Fat: 6.7 g
  • Cholesterol: 4.9 mg
  • Sodium: 743.7 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 15.8 g

View full nutritional breakdown of Jillian Michael's Linguine calories by ingredient
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Jillian Michael's Linguine

Submitted by: NIKKAY15

Introduction

This a really great alternative to a fettuccine type of dish. I used De Boles organic spinach fettuccine, but any kind of whole wheat or spinach pasta will do. This a really great alternative to a fettuccine type of dish. I used De Boles organic spinach fettuccine, but any kind of whole wheat or spinach pasta will do.
Number of Servings: 4

Ingredients

    8 ounces whole-wheat linguine
    1/2 cup nonfat plain Greek yogurt
    1/4 cup grated Parmesan cheese
    1 teaspoon grated lemon zest
    1/4 teaspoon ground black pepper
    1 tablespoon olive oil
    3 medium (8-ounce) zucchini, cut into thin strips 3 inches long and 1/4 inch wide
    2 garlic cloves, thinly slices
    1/2 pint grape or cherry tomatoes, halved lengthwise

Directions

Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain the pasta and reserve 1/4 cup of the cooking water

Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside

In a large skillet, heat the olive oil over medium-high heat. Add the zucchini and cook just until wilted, about 1 minute. Use a spoon to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic and cook until fragrant and beginning to brown, about 1 minute. Mix the garlic into the zucchini. Stir in the tomatoes and cook until softened, 1 to 2 minutes.

Transfer the zucchini mixture to the yogurt mixture and stir gently to combine. Add the drained linguine and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin. Divide among four bowls and serve.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NIKKAY15.






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