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Snooze-fest

September 12, 2012
Since the last post, I've been trying to come up with some great pictures and stories tell. I've got nada. Cody has been pretty busy with work and activities (biking, climbing, etc.) and I've been studying my little tail off. Hence, no photos. We went to a party at our friends house on Friday night that was fun, but I had to leave early to babysit the next day and Cody came with me.

Saturday football was obviously a great day in our house! Cody and I were both pleased with team 133's performance, and Arizona killed it against OK state! My new roomie Emily went to Notre Dame and they had a good week too! The brother of some friends of mine kicked the winning field goal in that game (shoot out to Kyle Brindza!). So now that Michigan is ranked 17, Notre Dame is ranked 20, and Arizona is ranked 24, the new house is a happy house! We're still getting settled so I'll take some pictures next week.

Saturday night Cody and I did make a super yummy dinner which I'll post the link to at the bottom. We discovered a new appreciation for whole wheat pasta (AKA, it wasn't as dry as we remembered it being). The rest of the week has really consisted of work and studying for us, with some good laughs via Pinterest.


Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

Serves 4 (calories: 303 per serving)
  • 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF 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 INCH WIDE, LIKE A BIG STICK OF GUM)
  • 2 GARLIC CLOVES, THINLY SLICED
  • 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE
  1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
  2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, 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 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 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. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.
Nutritional Info (Per Serving): 303 calories, 7g fat, 14g protein, 49g carbs and 255g sodium.

Until something more exciting happens, 
LB
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