Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in a handful of grated zucchini; cook for 1 minute and then add the rest of the zucchini. Cook for 3 minutes.
Toss pasta with zucchini, cheese and yogurt. Add parmesan. Season with salt and pepper. Mix well and serve.
This also works great with brown rice pasta, sweet potato noodles, mung bean noodles... etc.
It is definitely reheatable. We eat it as leftovers all the time. My only warning is to not overdo the pasta otherwise it drowns out the flavor of the zucchini, garlic and cheese.
Originally Submitted
7/27/2009
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