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Zucchini & Tomato Pasta with Lemon Yogurt Sauce Recipe

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Zucchini & Tomato Pasta with Lemon Yogurt Sauce
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Ingredients

  • 1/2 package (about 6 ounces)
  • vermicelli pasta
  • 1 container (5.3 ounces)
  • plain non-fat greek yogurt
  • 1/4 cup
  • finely shredded Parmesan cheese
  • 1
  • small lemon
  • 1 tablespoon
  • vegetable oil
  • 1
  • medium zucchini, thinly sliced
  • 1
  • medium yellow squash, thinly sliced
  • 1 container (10.5 ounces)
  • cherub tomatoes
  • 3-4
  • cloves roasted garlic, minced
  • salt & pepper to season
  • RECIPE INSPIRED BY: Ezra Pound Cake

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 630g
Calories 209  
Calories from Fat 72 34%
Total Fat 8.24g 10%
Saturated Fat 4.96g 20%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 129mg 5%
Potassium 1375mg 39%
Total Carbs 26.22g 7%
Dietary Fiber 5.1g 17%
Sugars 18.68g 12%
Protein 12.75g 20%
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