Zucchini Pasta with Creamy Lemon-Yogurt Sauce

Erin: Last night I made the most amazing dish, Zucchini Pasta! I found the recipe on pinterest and I was instantly drawn to it because it looked quick, yummy, and healthy! This is one of the most healthy meals I have made in a while but it tastes awesome (and it's great for summer!)

Ingredients:

8 ounces whole wheat linguine (I used spaghetti)

1/2 cup nonfat plain Greek yogurt

1/4 cup grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

3 medium  zucchini, cut into long thin strips, (or you can just slice it)

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved lengthwise (I skipped the tomatoes)

TIP: I added some extra rotisserie chicken I had left over and it was delicious! :)

Directions:

1. Bring a large pot of water to a boil. Add the pasta, and cook or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the yogurt mixture to the zucchini mixture, and stir to combine. Add the drained linguine, and toss gently to combine.
8. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. (I used almost all the water)

Top with shredded parmesan! Yummy!