Zucchini "Pasta" With Roasted Veggies And Yogurt Sauce - cooking recipe

Ingredients

1 red pepper, cored and quartered
1 green pepper, cored and quartered
2 onions, quartered (small)
1 tomatoes, large, sliced
8 ounces linguine
3 cups zucchini, coarsely shredded
4 teaspoons olive oil
2 garlic cloves, minced
1/2 - 3/4 cup plain fat-free yogurt (greek yogurt is best)
1 teaspoon lemon zest
fresh parsley, chopped
extra virgin olive oil, best quality
sea salt
black pepper, freshly ground

Preparation

Heat oven to 425. Cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. Salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. Place veggies in a bowl with a cover, or one to which plastic wrap will stick. Cover tightly for 5 minutes and then peel peppers and tomato. Chop into bite sized pieces, cover again and set aside.
Meanwhile, cook linguine in boiling, salted water according to package directions.
In a colander, drain the zucchini, squeezing to remove excess liquid. In a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Remove from heat. Drain linguine; stir into zucchini.
In a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. Add pasta/zucchini to bowl with other ingredients and toss to coat. Add a bit of pasta water to thin sauce if needed. Garnish with chopped parsley and a drizzle of finishing olive oil.