Linguine W/ Creamy Zucchini Sauce

This is similar to alfredo but not nearly as heavy. I found this in a magazine while on vacation at the St. Lawrence River years ago. My now married daughter is coming home for a few days and has been asking me to make this again. Well, it took a few hours to "unearth" this recipe so here it is where I can find it again quickly next time!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb linguine
• 2  tablespoons olive oil
• 2  garlic cloves, thinly sliced
• 1 1⁄2 lbs zucchini, coarsely shredded
• 1⁄4 cup yogurt or 1⁄4 cup low-fat sour cream
• 3⁄4 cup  shredded cheddar cheese, I used sharp
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Start pasta.
2. Heat oil, add garlic for about 30 seconds.
3. Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
4. Add rest of zucchini. cook about 3 minutes.
5. Add sour cream and cheddar cheese.
6. Turn off heat while cheese melts.
7. Toss with pasta.
8. Serve with extra parmesan or romano cheese to top.
9. Creamy and YUMMY!