Zucchini Pasta

Zucchini Pasta: serves 6 ( 3/4 c. = 5 points +)

• 8 oz. uncooked linguini
• 4 c. coarsely shredded zucchini
• 1 T. olive oil
• 2 garlic cloves, minced
• 1/4 c. plain Fat-Free Greek yogurt
• 3/4 c. shredded reduced fat cheddar
• 3/4 tsp. salt
• 1/4 tsp. pepper

Cook linguini according to package directions; drain.
In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic and saute 1-2 minutes longer or until zucchini is tender.
Transfer to a large bowl. Add yogurt, cheese, salt and pepper. Add linguini and toss to coat.