Summer Pasta with Lemon, Zucchini and Parmesan
From the chefs at Asbury Communities, this light, bright summer dish combines lemon, fresh tomatoes 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!
- 8 ounces pasta, cooled
- ½ cup nonfat, plain Greek yogurt
- ¼ cup Parmesan cheese
- 1 teaspoon grated lemon zest
- 3 medium zucchini, 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. Saute 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!
