This recipe is from Light n Tasty Magazine, (now Healthy Cooking Magazine) by Taste of Home.
- 8 ounces uncooked linguine
- 4 cups coarsely shredded zucchini (about 3 medium)
- 4 teaspoons olive oil
- 2 garlic cloves, thinly sliced
- 1/4 cup fat-free plain yogurt
- 3/4 cup shredded reduced-fat cheddar cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 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 for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat. Yield: 6 servings.
Nutritional Facts 3/4 cup equals 219 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 395 mg sodium, 32 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.
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