![['Close-up view of a vibrant zucchini pasta dish, showcasing spiralized zucchini and linguine.', 'Juicy zucchini pasta plated elegantly, featuring shredded zucchini and a creamy sauce.', 'Side view of a bowl filled with zucchini pasta, garnished with cheese and herbs.', 'Detailed shot of zucchini pasta, highlighting the colorful ingredients and texture.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/zucchini-pasta_1_U1.webp)
Zucchini Pasta
A light and creamy zucchini pasta that combines fresh vegetables with cheesy goodness for a quick, healthy meal.
Ingredients
Pasta
- 8 ounces uncooked linguine
- 4 cups coarsely shredded zucchini (about 3 medium zucchinis)
- 4 teaspoons olive oil
- 2 garlic cloves thinly sliced garlic
- 1/4 cup fat-free plain yogurt
- 3/4 cup shredded reduced-fat cheddar cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- Press out excess moisture from zucchini, then sauté in olive oil for 2 minutes. Add garlic and cook until tender.
- Transfer zucchini mixture to a bowl. Stir in yogurt, cheese, salt, and pepper.
- Add cooked linguine to the zucchini mixture and toss until evenly coated.
Notes
Toss the pasta while warm to melt the cheese and coat the noodles evenly.