Zucchini Pasta

Ingredients

• 8 ounces uncooked linguine
• 4 cups coarsely shredded zucchini (about 3 medium)
• 4 teaspoons Extra Virgin 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

Instructions

1. Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
2. 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.