Summer Pasta with Lemon, Zucchini and Parmesan
From the chefs at Asbury, 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!
- 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!
