Zucchini & Tomato Pasta with Lemon Yogurt Sauce

July 27, 2013

168

1/2 package (about 6 ounces) vermicelli pasta
1 container (5.3 ounces) plain non-fat greek yogurt
1/4 cup finely shredded Parmesan cheese
1 small lemon
1 tablespoon vegetable oil
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 container (10.5 ounces) cherub tomatoes
3-4 cloves roasted garlic, minced
salt & pepper to season

Bring a large pot of water to a boil. Add the pasta & cook according to package directions. Remove 1/4 cup of the cooking water & set aside. Drain the pasta. In a small bowl, stir together the yogurt,...
See the full directions on my site

Nutritions

Calories
173

Sodium
779mg
32% DV

Fat
6g
9% DV

Protein
6g
12% DV

Carbs
29g
10% DV

Fiber
5g
22% DV

Dinner