Linguine with zucchini sauce (low-fat)(low-cholesterol)

 

Makes 4 servings

• 12 ounces linguine
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1½ pounds zucchini, coarsely shredded
• ¼ cup plain yogurt
• ¾ cup coarsely shredded Cheddar cheese
• Salt and pepper

1. Cook linguine according to package directions until al dente, firm but tender.
2. Meanwhile, heat oil in large, heavy skillet over medium-high heat.
3. Add garlic ; cook, stirring, until lightly browned, about 30 seconds.
4. Add one-fourth of zucchini ; increase heat to high, cook, stirring, until zucchini is well coated with oil.
5. Add remaining zucchini ; cook, tossing occasionally, until tender, about 3 minutes.
6. Turn into large serving bowl.
7. Drain linguine ; add to zucchini along with the yogurt and toss to mix.
8. Add the cheese, salt and pepper ; serve immediately.

BON APPÉTIT