Pasta with Zucchini, Tomatoes, and Lemon-Yogurt Sauce

This is adapted from Jillian Michaels' "The Master Your Metabolism Cookbook," as found on Pinterest.

Serves 4
Nutritional Information (Per Serving):
303 calories, 7 g. fat, 14 g. protein, 49 g. carbohydrates, and 255 g. sodium.

Ingredients:

• 1 spaghetti squash (or 8 ounces whole wheat linguine or pasta of your choice)
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1 teaspoon grated lemon zest
• 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 inches wide)
• 2 garlic cloves, thinly sliced
• 1/2 pint grape or cherry tomatoes, halved lengthwise

Instructions:

1. Bring a large pot of water to a boil.  Add the pasta.  Cook about 9 minutes, or according to package directions.  Remove 1/4 cup of the cooking water and set aside.  Drain pasta.  Set aside.  (If using spaghetti squash, cut knife into sides of squash, cook in the microwave for  five minutes.  If it is soft to the touch, remove from the microwave; however, if it is not soft to the touch, reheat it for another five minutes on the other side and repeat until soft to the touch. Once done, remove and let sit for 5 minutes before cutting open in half and removing the seeds.  Once the seeds are removed, scrape the insides of the squash with a fork thus removing the spaghetti squash from the skin. Set aside.)
2. Meanwhile, in a large bowl, stir together yogurt, Parmesan cheese, lemon zest, and salt and pepper.  Set aside.
3. In a large skillet, heat the olive oil over medium-high heat.  Add zucchini and cook 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 cook for 15 to 30 seconds, until golden but not brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the zucchini mixture to the yogurt mixture, and stir to combine.  Add the drained linguine or the squash, and toss gently to combine.  Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it.  
8. Divide among bowls and serve.

First made by Jason and Erin for Jason's family in January of 2013, which was a big hit and made many times since then.  This was also made for Erin's family, which Noah very much raved over and loved, and has requested it often.