Linguine with Lemon-Yogurt Sauce

I know, I know... a yogurt sauce? Trust me, it isn't as weird as it sounds. It's a healthy alternative to a cream- or alfredo-based sauce and doesn't retain its tartness. The whole wheat linguine provides fiber, while the yogurt and cheese are full of protein and calcium.
Adapted from a recipe in The Master Your Metabolism Cookbook by Jillian Michaels.

Servings: 8
Total time: 25 minutes

Ingredients:
13 oz whole wheat linguine
1 c nonfat plain yogurt
1/2 c Parmesan cheese
1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1 T olive oil
1 large zucchini, sliced into thin strips
2 garlic cloves,minced
1 pint cherry tomatoes, quartered

Directions:
Cook linguine according to the package directions. Reserve 1/4 cup of cooking water before draining.

While the water is coming to a boil and the pasta is cooking, combine the yogurt, Parmesan cheese, lemon juice, salt, and pepper together in a large serving bowl. Add the pasta to the yogurt mixture after draining.

Heat the olive oil in a large skillet on medium-high. Add the zucchini and cook about 1 minute. Spread the zucchini to the outer edges of the pan, clearing the bottom for the garlic. Cook for another minute before adding the tomatoes. Cook until the tomatoes are softened, about 2-3 minutes.

Add the vegetables to the pasta and yogurt mixture and stir to combine. To make it creamy, add just 1 tablespoon at a time of the reserved water (or hot tap water if you forgot to reserve it like I always do) until it reaches the desired consistency.

Prepped vegetables

Sauteing the zucchini and garlic

Try not to eat the whole batch in one sitting!