Pasta with Zucchini, Tomatoes and Lemon-Yogurt Sauce

Here's another awesome pasta recipe that uses Greek yogurt.  My kids loved this stuff. It's also a nice change to have a pasta with no tomato sauce.

Ingredients:

• 8 oz. ww linguine
• 1/2 c. non-fat plain Greek yogurt
• 1/4 c. grated parmesan cheese
• 1 T. grated lemon zest
• 1/4 tsp. S+P each
• 1 T. olive oil
• 3 medium zucchini, cut into thin strips
• 2 cloves garlic cloves, thinly sliced
• 1/2 pint cherry or grape tomatoes, halved lengthwise

Boil pasta according to directions. Save 1/4 c. water and drain. Set aside.

Meanwhile, in large bowl, stir together yogurt, parmesan cheese, lemon zest, S+P. Set aside.

In large skillet, heat olive oil over med-hi heat. Add zucchini and cook until wilted, flipping occasionally (zucchini will be soft and somewhat see-through). Push zucchini aside and cook garlic 15-30 seconds until golden (not brown). Mix the garlic into the zucchini. Stir in the tomatoes and cook until softened, about 2 minutes. Transfer the zucchini mixture to the yogurt mixture and stir to combine. 

Add drained linguine and toss gently. Add the reserved pasta water 1 T. at a time, if necessary, to thin it. Divide among 4 bowls and serve.