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Zesty Zucchini Spaghetti

Leigh Beisch
Yield Serves 4 (serving size: about 2 cups)

Ingredients

  • 3/4 pound uncooked spaghetti
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 4 cups shredded zucchini (about 1 1/4 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Parmesan cheese, shaved

Nutrition Information

  • calories 386
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 14 g
  • carbohydrate 72 g
  • fiber 5 g
  • cholesterol 2 mg
  • iron 4 mg
  • sodium 267 mg
  • calcium 74 mg

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.