Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce
INGREDIENTS
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8 ounces whole wheat linguine (or your pasta of choice)
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1/2 cup nonfat plain Greek yogurt
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1/4 cup grated Parmesan cheese
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1 teaspoon grated lemon zest
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 tablespoon olive oil
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3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
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2 garlic cloves, thinly sliced
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1/2 pint grape or cherry tomatoes, halved lengthwise
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