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Leigh Beisch Photo by: Leigh Beisch

Zesty Zucchini Spaghetti

Health MARCH 2004

  • 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

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.

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
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Zesty Zucchini Spaghetti recipe

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