What better way to enjoy zucchini and squash than with a zesty Zucchini Ranch Pasta? It’s a great vegetarian dish that can be enjoyed on your “Meatless Monday,” or you can throw in some grilled chicken to add a protein punch.
8 ounces whole wheat linguine
½ cup nonfat plain Greek yogurt
¼ cup grated Parmesan cheese
1 tablespoon olive oil
3 medium zucchini, sliced into thin rounds
2 garlic cloves, minced
1 packet of Hidden Valley buttermilk ranch dressing powdered mix
Cook pasta according to package directions, drain and set aside
In a large bowl, stir together yogurt, Parmesan cheese, and ranch packet
In a large skillet, heat olive oil over medium heat and add zucchini and minced garlic. Cook until zucchini is soft.
Combine the pasta, zucchini and ranch mixture. Stir to coat pasta and zucchini with ranch mixture.
Divide into 4 bowls for serving, sprinkling each with a pinch of Parmesan cheese.
Heather Taylor is the Digital Brand Manager for Cox Media Group Athens and is an on-air personality for Magic 102.1. Each Skinny Dawg recipe is prepared, reviewed, and photographed by Heather prior to sharing with the Magic 102.1 audience.
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