My cute neighbor Kristen had a baby on Monday (she went into labor on Labor Day, ha ha!) and so I got to make dinner for her last night.  Still trying to take advantage of all the yummy zucchini and tomatoes from my garden so this recipe was perfect.  I kept a little bowl of it for myself for dinner and it was delicious so now I need to make it again for the hungry boys at my house to try.  The recipe came from a blog called “Ezra Pound Cake.”

8 ounces whole wheat linguini (or pasta of your choice) (I went with bow ties)

1/2 cup nonfat plain Greek yogurt

1/4 cup grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

3 medium (8 oz each) zucchini, cut into thin strips

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved lengthwise

1  Bring large pot of salted water to boil and cook pasta according to package directions.  Reserve 1/4 cup cooking water.  Drain pasta and set aside.

2  In large bowl, stir together yogurt, Parmesan, lemon zest, salt and pepper and set aside.

3  In large skillet, heat olive oil over medium high heat.  Add zucchini and cook until just wilted, flipping them occasionally.  (Zucchini will be soft and somewhat see-through.)

4  Push zucchini aside so a space on the bottom of the pan is clear, add garlic and cook for 15 – 20 seconds, until golden but not brown.

5  Mix garlic in with zucchini.

6  Stir in tomatoes and cook until softened, about 2 minutes.

7  Transfer zucchini mixture to yogurt mixture in large bowl and stir to combine.  Add pasta and toss gently to combine.  Add reserved cooking water as needed.

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