1. In a small bol, mix yogurt, fines herbs and 2 tablespoons of parmesan cheese. Reserve.
2. In a saucepan, at medium heat, heat oil. Add garlic and cook for 2 minutes or until soft ( do not burn). Add zucchini, sun dried tomatoes and black olives. Cook 4 to 5 minutes. Reseve hot.
3. Meanwhile, in a large pot of salted boiling water, cook linguines according to directions or until they are al dente. Strain.
4. Put hot strained linguine in large serving bol. Add the yogurt preparation and the zucchni preparatin. Add salt and pepper to taste. Garnish with parmesan cheese, mix well and serve.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (62%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0.7mg||0 %|
|Sodium 442.8mg||15 %|
|Potassium 689.8mg||18 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7.9g|
|Protein 3.6g||5 %|
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Calories per serving: 124
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