Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”

Light Summer Lemon-Yogurt Pasta with Veggies and Shrimp

Serves 4 (calories: 323 per serving)

• 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
• 1/2 CUP NONFAT PLAIN GREEK YOGURT
• 1/2 SWEET ONION CHOPPED
• 1/4 CUP GRATED PARMESAN CHEESE
• 1 TEASPOON GRATED LEMON ZEST plus the juice of 1 lemon
• 1/4 TEASPOON SALT
• 1/4 TEASPOON GROUND BLACK PEPPER
• 1 TABLESPOON OLIVE OIL
• 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
• 2 GARLIC CLOVES, THINLY SLICED
• 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE
• 20 medium shrimp (peeled and de-veined and baked at 400 w/oil and salt and pepper for 8-12 min depending on size of shrimp)
• 1 red bell pepper sliced

1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Drain the pasta. Set aside.
2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, lemon juice 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 onion 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 bell pepper 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. Divide among four bowls and serve.