ZUCCHINI "PASTA" WITH ROASTED VEGGIES AND YOGURT SAUCE

Zucchini

Provided by Raquel Grinnell

Time 40m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 14

1 red pepper, cored and quartered
1 green pepper, cored and quartered
2 onions, quartered (small)
1 tomatoes, large, sliced
8 ounces linguine
3 cups zucchini, coarsely shredded
4 teaspoons olive oil
2 garlic cloves, minced
1/2-3/4 cup plain fat-free yogurt (greek yogurt is best)
1 teaspoon lemon zest
fresh parsley, chopped
extra virgin olive oil, best quality
sea salt
black pepper, freshly ground

Steps:

Heat oven to 425. Cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. Salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. Place veggies in a bowl with a cover, or one to which plastic wrap will stick. Cover tightly for 5 minutes and then peel peppers and tomato. Chop into bite sized pieces, cover again and set aside.
Meanwhile, cook linguine in boiling, salted water according to package directions.
In a colander, drain the zucchini, squeezing to remove excess liquid. In a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Remove from heat. Drain linguine; stir into zucchini.
In a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. Add pasta/zucchini to bowl with other ingredients and toss to coat. Add a bit of pasta water to thin sauce if needed. Garnish with chopped parsley and a drizzle of finishing olive oil.

Nutrition Facts : Calories 329.4, Fat 6, SaturatedFat 0.9, Cholesterol 0.6, Sodium 40.6, Carbohydrate 57.9, Fiber 5.3, Sugar 11.3, Protein 11.8