Tuesday, February 8, 2011

Zucchini Pasta


If you assigned a color to the words "fresh" and "healthy", there's a good chance green would be at the top of the list. You can start greening your plate with this pasta dish. My family just so happens to like zucchini. I use it in lots of different way. I've used it in soups, steamed it as a side dish, roasted it in the oven, grilled it on kabob's, and sauteed it in dishes such as this. You can usually find it year round and it is pretty cheap. Now my ultimate dream would be to have a vegetable garden someday and grow all kinds of vegetables such as zucchini. I live in the Arizona desert where you can't even grow grass so having a garden is on the back burner for now. SOMEDAY, I hope to make that dream a reality but for now I just settle on paying .99 cents a pound. This meal is very healthy and filling, especially with bread sticks on the side. You could also make a side salad that I think would also be a perfect partner. My husband says this is one of his favorite's so I hope you enjoy it too.


Zucchini Pasta

8 oz uncooked linguine (I used whole grain)
4 cups coarsely chopped zucchini (about 3-4)
2 large carrots chopped very finely (I pulsed them in the food processor for a tiny dice)
4 tsp. olive oil
2 garlic cloves, thinly sliced
1 5oz container Greek yogurt (you could sub in sour cream or plain yogurt too)
3/4 cup shredded cheddar cheese
1 tsp. salt
1/4 tsp. pepper
Parmesan cheese, grated (optional)

Cook linguine according to package directions. In a large non-stick skillet, saute zucchini and carrots in oil until tender over medium heat. Add garlic and saute another couple minutes. Transfer to a large bowl. Add the yogurt, cheese, salt, and pepper; mix well. Drain linguine and add to the skillet. Pour zucchini mixture over linguine and toss together to coat, heat through. Sprinkle with Parmesan cheese if desired.

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