Cook pasta according to package directions, omitting salt and fat. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile. Heat oil in a large nonstick skillet over medium-high heat. Add chile, sauce, and garlic; sauté 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.
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My fiance just made this and enjoyed it. However, we added a second chipotle pepper with some additional adobe sauce to make sure all the spaghetti and zucchini had a a good coating since there is no other sauce for this recipe. We also added a diced roma tomato. All in all we would make this again but will probably stick to our added chipotle, tomato as well as throw in a little sauted onion. I would also make sure to toss your cooked spaghetti with olive oil so it is easier to toss with the zucchini mixture. Enjoy!
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