My little garden is overflowing! I have tomatoes, basil, zucchini, summer squash and lettuce. It's a delicious problem to have.
I like this recipe because it's healthy, it's full of veggies and has a great balance of carbs.
Harvest Zucchini Pasta Recipe
3/4 of a package whole wheat spaghetti
1 Tablespoon olive oil
1 large zucchini, shredded
2 cloves sliced garlic
1/4 cup nonfat plain Greek yogurt
3/4 cup shredded cheddar cheese
12 cherry tomatoes, halved
6 large basil leaves, chopped
Cook spaghetti al dente and set aside.
In a large skillet, heat the oil to medium heat and add the garlic. Cook until soft and fragrant. Add the shredded zucchini and cook for two minutes, stirring frequently.
In a large bowl, use tongs to toss together remaining ingredients. Serve with Parmesan cheese.