Zucchini "pasta" With Roasted Veggies And Yogurt Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 red pepper, cored and quartered
• 1 green pepper, cored and quartered
• 2 onions, quartered (small)
• 1 tomato, large, sliced
• 8 ounces linguine
• 3 cups zucchini, coarsely shredded
• 4 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2-3/4 cup plain fat-free yogurt (greek yogurt is best)
• 1 teaspoon lemon zest
• fresh parsley, chopped
• extra virgin olive oil, best quality
• sea salt
• black pepper, freshly ground

Recipe

• 1 heat oven to 425. cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. place veggies in a bowl with a cover, or one to which plastic wrap will stick. cover tightly for 5 minutes and then peel peppers and tomato. chop into bite sized pieces, cover again and set aside.
• 2 meanwhile, cook linguine in boiling, salted water according to package directions.
• 3 in a colander, drain the zucchini, squeezing to remove excess liquid. in a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. add garlic; saute 1-2 minutes longer or until zucchini is tender. remove from heat. drain linguine; stir into zucchini.
• 4 in a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. add pasta/zucchini to bowl with other ingredients and toss to coat. add a bit of pasta water to thin sauce if needed. garnish with chopped parsley and a drizzle of finishing olive oil.