Peppery Zucchini Pasta

Nutritional Information Per Serving Calories 280 Total Fat 5g Saturated Fat 1.5g Sodium 400mg Carbohydrates 46g Dietary Fiber 6g Protein 13g

85
Peppery Zucchini Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoon oil, olive, extra virgin - divided

  • 1

    small onion(s), finely chopped

  • 3

    clove(s) garlic, minced

  • 3

    medium pepper(s), pepperoncini (from a jar), minced

  • ¼

    teaspoon salt

  • plus more to salt the water

  • 1

    pinch pepper, black ground

  • 8

    ounce(s) pasta, penne, 100% whole-wheat

  • 1

    large zucchini,shredded

  • 2

    ounce(s) cheese, goat, reduced-fat, crumbled, (⅓ cup)

  • 1

    cup(s) tomato(es), cherry or grape tomatoes, halved

  • ¼

    cup(s) basil, fresh, chopped

Directions

In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm. Makes 4 (1 1/2 cup) servings


Nutrition

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