Peppery Zucchini Pasta

By momonamission

When zucchini and summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives.

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 pepperoncini (from a jar), minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 ounces whole-wheat penne pasta
• 1 large zucchini, shredded
• 2 ounces reduced-fat goat cheese, crumbled (1/3 cup)
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup chopped fresh basil

Details

Servings 4

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.

Nutritional information
Per (1 1/2-cup) serving:
280 calories
5 g fat (1.5 g sat)
46 g carbohydrate
13 g protein
6 g fiber
400 mg sodium