Lemon-zuchini pasta

INGREDIENTS:

8 oz. linguine

1/2 cup fontina cheese

8 oz container feta cheese

1 container honey greek yogurt

8 oz. sour cream

3 cloves garlic, minced

1 med zucchini, sliced in  half moon shaped pieces

3 tomatoes, peeled and rough chopped

Juice and zest of 2 lemons

1 TBL olive oil

2 TBL basil, sliced thin

1/2 cup half-n-half

2 TBL red pepper spread (Trader Joes)

sea salt, fresh ground pepper, dash of  sugar in the raw

DIRECTIONS:

Cook linguine according to package directions.   Drain, rinse and set aside the pasta.  While the linguine cooks, heat olive oil till hot and saute' zucchini till lightly browned. . Thinly slice a handful of fresh basil and set aside.   Add garlic, salt, pepper and sugar to the zucchini  and saute' for another 3 minutes.  Add chopped tomatoes and let the veggies simmer.  While the veggies simmer, mix together the half-n-half, cheeses, yogurt, sour cream, lemon juice and zest in a bowl.  When the veggies are soft and browned (about 10 minutes), add the cheese mixture and heat till the mixture bubbles.  Serve over linguine noodles and top with a sprinkling of the fresh basil.   Loving the lemon!!!