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Recipe :: Lemon-Yogurt Pasta

June 17, 2012

My oven and stove top love affair has long been replaced with less-heat producing appliances thanks to the hella hot weather we’re enjoying down south, but after seeing this recipe, I figured I could persevere long enough in front of the burner to whip up this super yummy pasta dish.

The original recipe calls for tomatoes and zucchinis but we’re not really tomato people over here so I 86’d those. Next time (and they’ll definitely be a next time! This was reeeaallly good) I think I’ll throw in egg plant and pepper strips.

Adapted from Ezra Pound Cake (who adapted her recipe from Jillian Michael’s recipe found in The Master Your Metabolism Cookbook. Now that we’ve got that all cleared up, let’s get cookin’!)

  • 8 ounces of pasta of your choice
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1 tablespoon olive oil
  • 2 medium zucchini cut into small strips
  • Garlic, salt and pepper to taste

  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Set aside.
  2. In a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook stir fry style. The greenish color should be almost clear when finished cooking and some of the edges will brown.
  4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
  5. Mix the garlic into the zucchini
  6. Transfer the zucchini mixture to the yogurt mixture, and stir to combine.  Add the drained linguine, and toss gently to combine. Divide and serve!

4 Comments leave one →
  1. June 17, 2012 11:49 pm

    Great pics and recipe!!

    • June 18, 2012 2:03 am

      Thank you 🙂 My kitchen doesn’t have natural light so I was snapping them on my patio! (Classy, I know).

  2. June 18, 2012 1:38 am

    Looks great ! Love the recipe 🙂

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