Loved this! wonderful surprise. Next time, I'll add more zucchini (I used 1.25 lbs so I'll use at least 1.5 lbs next time). Really enjoyed it and, even better, my husband loved it.
Zesty Zucchini Spaghetti
Leigh Beisch
Yield: Serves 4 (serving size: about 2 cups)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 386
- Fat: 5g
- Saturated fat: 1g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 14g
- Carbohydrate: 72g
- Fiber: 5g
- Cholesterol: 2mg
- Iron: 4mg
- Sodium: 267mg
- Calcium: 74mg
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.
Zesty Zucchini Spaghetti Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: American
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Health
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