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.