Zucchini & Tomato Pasta with Lemon Yogurt Sauce Recipe
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
View Full Recipe at Mom's Test Kitchen
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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% |
