I’m always looking for great hacks to cut the fat and calories out of typical recipes. I found this one on Pinterest, which was an adaptation of a Jillian Michaels recipe, and the only major change I made to it was doubling the sauce. It has an alfredo-like texture, and though it doesn’t taste the same, it’s a great substitute if you’re looking for a creamy pasta recipe.
Hope you like it!
Creamy Lemon Vegetable Pasta
10 oz whole wheat penne (or your pasta of choice)
1 cup nonfat plain Greek yogurt
1/3 cup grated Parmesan cheese
2 tsp grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3 medium zucchinis, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
2 tsp minced garlic
1 pint grape or cherry tomatoes, halved lengthwise
- Bring a large pot of water to a boil. Add the pasta, and cook according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
- In a large bowl, mix together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally.
- 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. Mix garlic into the zucchini.
- Add the tomatoes and cook until softened, about 3-4 minutes.
- Transfer the cooked vegetables to the yogurt mixture, and stir to combine. Add the pasta, and toss gently to combine. If the sauce is too thick, add the reserved pasta water a little at a time until a desired consistency is reached.