Whole Wheat Spaghetti and Zucchini Mac and Cheese

• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 2 medium zucchini, sliced
• Kosher salt
• Freshly ground black pepper
• 2/3 cup whole milk yogurt
• 1 pound dried whole wheat spaghetti
• 1/2 cup finely grated parmesan cheese
• 2 cups mixed shredded cheese

1. Preheat the oven to 375F.
2. In a large heavy skillet, heat the oil over medium heat until hot.
3. Stir in the zucchini, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally until the zucchini is tender and the garlic is pale golden, 4 to 5 minutes.
4. Remove the skillet from the heat and stir in the yogurt.
5. Season with salt and pepper to taste.
6. In a large pot of boiling salted water, cook the spaghetti until al dente.
7. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
8. Toss the pasta with the zucchini mixture in the skillet along with 1/4 cup of the pasta cooking water.
9. Add more pasta cooking water for a thinner sauce.
10. Transfer the pasta to a 3 quart baking dish and sprinkle with the cheese.
11. Bake the mac n cheese until the cheese is melted, about 10 minutes.

extravirgin olive oil, garlic, zucchini, kosher salt, freshly ground black pepper, milk yogurt, whole wheat spaghetti, parmesan cheese, cheese

Taken from www.foodandwine.com/recipes/whole-wheat-spaghetti-and-zucchini-mac-and-cheese (may not work)