Zesty Zucchini Spaghetti

zucchini-spaghetti Recipe
Leigh Beisch

Yield:

Serves 4 (serving size: about 2 cups)

Nutritional 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

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

Preparation

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.

Note:

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.

Susie Lilly Ott,

March 2004
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