Peppery Zucchini Pasta

By á-9792

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

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
• 1/4 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, (1/3 cup)
• 1 cup(s) tomato(es), cherry or grape tomatoes, halved
• 1/4 cup(s) basil, fresh, chopped

Preparation

Step 1

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