Ingredients
8 ounces uncooked linguine4 cups coarsely shredded zucchini (about 3 medium)4 teaspoons olive oil2 garlic cloves, thinly sliced1/4 cup fat-free plain yogurt3/4 cup shredded reduced-fat cheddar cheese3/4 teaspoon salt1/4 teaspoon pepper
Preparation
Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil, 2 minutes. Add garlic; cook and stir until zucchini is tender, 1-2 minutes longer. Transfer to a large bowl. Add yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
