Linguine with zucchini, grape tomatoes, and creamy lemon-yogurt sauce

I'm a recipe follower. I've gotten to the point where I can adapt a recipe and use what I have on hand, but I still feel much better having the guidelines the recipe offers. So here's the recipe with my adaptions included- that way you can choose!

Linguine with Zucchini, Grape tomatoes, and creamy lemon-yogurt sauce- serves 4

from Jillian Michaels Master Your Metabolism Cookbook

8 oz. whole-wheat linguine (I used brown rice angel hair pasta)

1/2 cup non-fat plain Greek Yogurt (I used the home-made yogurt I had on hand)

1/4 cup grated Parmesan Cheese

1 teaspoon grated Lemon zest (I used lemon juice- I had no zest)

1/4 tsp salt

1/4 tsp ground black pepper

1 Tablespoon olive oil

3 medium zucchini (8 oz each), cut into thin strips 3 in. long and 1/4 in wide

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved (I used chopped roma tomatoes)

Bring a large pot or water to boil. Add the linguine and cook according to package directions. Drain the pasta and reserve 1/4 cup of the cooking water.

Meanwhile, in a large bowl (I used a small one) stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add the zucchini and cook just until wilted, about 1 minute. Use a spoon to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic and cook until gragrant and beginning to brown, about 1 minute. Stir in the tomatoes, mix altogether, and cook until softened, 1-2 minutes.

Transfer the zucchini mixture to the yogurt mixture and stir gently to combine. ( I added the yogurt mix to the skillet) Add the reserved water, if necessary, to thin. Divide among four bowls and serve over cooked pasta.

Calories: 302.7 kcal, Fat: 7.2 g, Protein: 14.4 g, Carbohydrates: 49.0 g, Sodium: 254.7 mg