Nutritional Pasta Recipe with Lemon, Zucchini and Parmesan
This light, bright summer dish combines lemon, fresh tomatoes (preferably off the vine) and zucchini with Greek yogurt for a healthy kick. Greek yogurt, like all unsweetened yogurts, is a great source of protein, calcium, potassium, and vitamins B6 and B12. But Greek yogurt has twice the protein of its counterparts and less lactose. Enjoy!
Ingredients:
- 8 ounces pasta, cooled
- ½ cup nonfat, plain Greek yogurt
- ¼ cup Parmesan cheese
- 1 teaspoon grated lemon zest
- 3 medium zucchinis, slice lengthwise and then thinly slice each half
- 2 garlic cloves thinly sliced
- ½ pint cherry tomatoes halved
Directions:
- Prepare pasta, rinse in cold water, set aside.
- In a large bowl, combine yogurt, parmesan, lemon zest with fresh ground pepper to taste.
- Heat olive oil in a large skillet and add zucchini and garlic. Sauté until soft and just translucent.
- Stir in tomatoes for 2 minutes.
- Add the veggies to the yogurt mixture and stir.
- Add pasta and stir. Enjoy!
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