Main Dishes

Zucchini & Tomato Pasta with Lemon Yogurt Sauce

56
4
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
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4
A super simple Italian Tuna Potato Salad made with baby potatoes, red onion and capers tossed in an easy olive oil and fresh lemon dressing.
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