Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

I absolutely love greek yogurt so I knew this was going to be something I'd love. It's a refreshing pasta dish that you could make all your own with other fresh vegetables!

Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce
Recipe adapted from Jillian Michaels

12 ounces farfalle pasta
3/4 cup greek yogurt
1/3 cup parmesan cheese, grated
1 1/2 teaspoon lemon zest, grated
1/4 teaspoon salt
1/4 teaspoon slap yo mama seasoning or black pepper
1 tablespoon olive oil
3 medium zucchini, halved and cut into thin strips
2 garlic cloves, thinly sliced
1/2 pint grape tomatoes, halved

  • Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Drain the pasta and set aside.
  • Meanwhile, in a large bowl, stir together the yogurt, parmesan cheese, lemon zest, salt and slap yo mama seasoning; set aside.
  • 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.
  • Push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 1 minute, until golden but not really brown.
  • Mix the garlic into the zucchini.
  • Stir in the tomatoes and cook until softened, about 2 minutes.
  • Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained pasta, and toss gently to combine. 



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