From Healthy Cooking April/May 2009
Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.
One serving: 3/4 cup Calories: 219 Fat: 7 g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 395 mg Carbohydrate: 32 g Fiber: 2 g Protein: 10 g Diabetic Exchange: 1-1/2 starch, 1-1/2 fat, 1 vegetable.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 36 | ||
Calories from Fat: 29 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 7.7mg | 0 % | |
Potassium 37.9mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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