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

How to Make It

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.

Chef'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.

Ratings & Reviews

bamannisi's Review

bamannisi
July 20, 2012
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.

idigolives's Review

idigolives
November 16, 2008
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!