Ingredients

• 12 oz linguine
• 2 Tbsp olive oil
• 2 garlic clove, minced
• 1 1/2 lbs zucchini, shredded (This is several zucchinis. I probably used 6. I also used some green and some yellow.)
• 3/4 cup plain yogurt
• 3/4 cup shredded cheddar cheese
• Salt and pepper
• Diced roma tomatoes and diced avocados (however much you'd like)
• 1 Lemon, juiced

Directions

1. Cook linguine until firm but tender.

2. Heat oil in a large non-stick skillet over medium high heat. When the oil starts smoking add in the garlic and cook until lightly browned, for about 30 seconds.

3. Add in 1/4 of the zucchini to the garlic and cook on high until well coated with oil.

4. Add in the remaining zucchini and cook until tender, about 3-5 minutes. Salt and pepper the zucchini liberally.

5. Turn heat to low and add in the yogurt, cheese and pasta. Toss to mix. Transfer to a large serving bowl.

6. Squeeze in lemon juice to taste and top with tomatoes and avocados. Plenty of salt and pepper to taste.

Email to a friend | Print this recipe | Back