A lighter and healthier pasta dish, it uses half spagetti noodles and half zucchini noodles "zoodles." It’s then tossed with a light and protein packed Greek yogurt sauce with fresh basil and minther, feta, and Parmesan!
salt and pepper to tasteI like about ¾ teaspoon salt, ¼ teaspoon black pepper
¼cupgrated parmesanplus extra for topping
¼cupcrumbled fetaplus extra for topping
Instructions
Take your spiralized zucchini and toss it with 1 teaspoon of salt. Let sit in a strainer for 10-15 minutes. After 10-15 minutes, place the zucchini in several paper towels layered together or in a clean dishcloth and squeeze out all the extra water.
Sauté spiralized zucchini in a frying pan with 1 tablespoon of olive oil for 2-3 minutes until the zucchini is heated and softened slightly. You want it to be firm but tender, not mushy.
While your zucchini is draining in the colander bring your water to a boil and cook your spaghetti noodles until al dente. Drain off pasta water and toss pasta and zucchini together.
Mix together all ingredients for garlic herb yogurt sauce until smooth. Toss zucchini and pasta with yogurt sauce and cherry tomatoes. Top with a little extra feta and Parmesan. Serve immediately.