Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

8  ounces		whole wheat linguine (or your pasta of choice)
1/2  cup		nonfat plain Greek yogurt
1/4  cup		grated Parmesan cheese
1  teaspoon		grated lemon zest
1/4  teaspoon		salt
1/4  teaspoon		ground black pepper
1  tablespoon		olive oil
8  ounces		medium zucchini
2		garlic cloves, thinlies sliced
1/2  pint		grape or cherry tomatoes, halved lengthwise

Tip: Click on the ingredient links to learn the nutritional information for all the Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce ingredients. The serving size for any ingredient in Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)

1.Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2.Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3.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. (The zucchini will be soft and somewhat see-through.)
4.Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5.Mix the garlic into the zucchini.
6.Stir in the tomatoes and cook until softened, about 2 minutes.
7.Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.