10 de marzo de 2016

prehiSPAnic cocoon Zucchini N Tomato Pasta RECIPE FOR TODAY

prehiSPAnic cocoon Zucchini N Tomato Pasta
4 cups shredded zucchini (about 3 medium) YOU CAN USE A VEGGETTI
1 cup cherry tomatoes
1 large carrot, julienne (optional)
2 teaspoons olive oil
1 garlic clove, thinly sliced
3 tablespoons fat-free plain yogurt
1/2 cup shredded reduced-fat cheddar cheese
1/2 teaspoon salt
A dash of pepper

In a large nonstick skillet, saute zucchini and carrot (if you choose to add this to your dish) in oil for 2 minutes.
Add garlic and cherry tomatoes cut in halves; saute 1-2 minutes longer or until zucchini is tender.
Transfer to a large bowl.
Add the yogurt, cheese, salt and pepper.

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