How to Boil Water: Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

We tried a new recipe last night. And I'm going to start off by saying BIG mistake! Don't get me wrong, it wasn't bad. In fact I kinda of liked it. Rob enjoyed it quite a bit as well.

I thought it was high-time I started cooking again and this meal looked very summery. It looked easy and healthy. I thought it would be a great one to start with. And it was. It was very summery with the zucchini and tomatoes. And it was pretty easy overall.

Ingredients:
8 ounces whole wheat linguine (or your pasta of choice)
1/2 cup nonfat plain Greek yogurt
1/2 cup grated Parmesan cheese
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
2 garlic cloves, thinly sliced
1/2 pint grapes or cheery tomatoes, halved lengthwise

Directions:
1. Bring a large pot of water to boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, 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 just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through).
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 grown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the zucchini mixture to the yogurt mixture, and stir in combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

Pardon the pictures. I used a less-than-amazing camera due to lending out my nice camera to a good cause. But you get the idea. It wasn't bad. I truly meant that, but my stomach didn't like the Greek yogurt or the zucchini or both. Either way I won't be having this meal anytime soon.

But if you are looking for something to do with that summer garden-grown zucchini and tomatoes, then give this recipe a try. It really was easy. And it really wasn't bad. Give it a shot.