Zucchini Pasta

 
If you are concerned about too many carbs when you have pasta, a possible substitute for some of the pasta is adding zucchini to bulk it up.  Trevor and I loved this dish, but Calvin wasn't too thrilled about it.  He's still not a convert to zucchini, but that doesn't mean we stop trying.  :0)

8 oz. uncooked linguine (we used whole wheat spaghetti)
4 cups coarsely shredded zucchini (about 3 medium)
1 Tbsp. olive oil
2 garlic cloves, minced
3 large mushrooms (probably about 1/2 C. chopped)
1-2 C. chopped tomatoes
1/4 C. plain yogurt
3/4 C. shredded cheddar cheese (we used about 1/2 C. Monterey Jack because that's what we had on hand)
1/2 tsp. salt
1/4 tsp. pepper

1.  Cook linguine according to package directions.

2.  In a large nonstick skillet, saute zucchini in oil for 2 minutes.  Add garlic; saute 1-2 minutes longer or until zucchini is tender.  Add the mushrooms and tomatoes and cook about 30 seconds longer or until mushrooms are just barely cooked.  Transfer to a large bowl.  Add the yogurt, cheese, salt and pepper.  Drain linguine; add to zucchini mixture and toss to coat.

Update:  We made this again but substituted sour cream for the yogurt (I did approximately 2-3 Tbsp) and we liked it a lot.  I almost like it better than the yogurt.