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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 282.0
  • Total Fat: 5.2 g
  • Cholesterol: 22.5 mg
  • Sodium: 350.1 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 11.6 g

View full nutritional breakdown of Pasta with Zucchini, Tomatoes & Creamy Lemon-Yogurt Sauce calories by ingredient
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Pasta with Zucchini, Tomatoes & Creamy Lemon-Yogurt Sauce

Submitted by: SPOOKYTHECAT

Introduction

Adapted From Ezra Pound Cake, who Adapted From Jillian Michaels' Master your Metabolism cookbook Adapted From Ezra Pound Cake, who Adapted From Jillian Michaels' Master your Metabolism cookbook
Number of Servings: 4

Ingredients

    8 oz pasta
    1/2 cup plain non-fat Greek Yogurt
    1/4 cup grated Pecorino Romano
    1 tsp grated lemon zest
    1/2 tsp salt (I prefer Kosher)
    1/4 tsp black pepper
    1 tbs olive oil
    3 medium zucchini, sliced long & thin strips like sticks of gum
    2-3 garlic cloves sliced thin
    1 cup or so of cherry tomatoes, sliced in half

Directions

Boil pastas- you could use whole wheat if you want to make it even healthier.

Meanwhile, in a large bowl stir together yougurt, Pecorino Romano, lemon zest salt & pepper-set aside.

In a large skillet heat olive oil & add zucchini strips & sautee until wilted, zucchini will be soft & almost see through.

(I think the outside grill would be an excellent sub for the pan, if you have time you might want to try that-just lightly brush the zucchini w olive oil)

Add garlic, &cook 15 seconds or so until golden but not really brown- make sure heat is med high- not high!

Mix garlic& zucchini, add tomatoes & cook two minutes or so until softened.

Transfer zucchini mixture to yogurt mixture & combine.

Drain pasta but reserve a little pasta water, add to mixture, toss gently to combine.
Add reserved water a tbs at a time if needed to thin it.

Divide among 4 bowls & serve.





Serving Size: Makes 4 servings -divide in 4

Number of Servings: 4

Recipe submitted by SparkPeople user SPOOKYTHECAT.






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