Tuesday, August 2, 2011

Zesty Zucchini Pasta - this one has a kick!


This is a great vegetarian dish and I love zucchini! Beware, this one has a little kick!

My girls and I really loved this dish....my husband probably would have preferred it in a smaller portion as a side to a steak or even add some grilled chicken to the dish.

Cook 12 oz of spaghetti (no oil or salt added), drain. Remove 1 chile from a 7 oz can of chipotle chiles in adobo sauce and mince. Reserve 1T of the adobo sauce too. Store the rest of the can.

In a skillet, heat 2 tsp olive oil; add 4 minced garlic cloves and the minced chile and adobo sauce; saute for about one minute. Add 4 cups of shredded zucchini and 1 medium chopped red bell pepper; cook about 4 minutes stirring frequently. Add about 1T fresh lemon juice and stir. Toss the pasta and the zucchini mixture together in a mixing bowl. Sprinkle with 1/2 tsp freshly ground black pepper and 4T shaved Parmesan cheese. For a little crunch, add 1/4 cup almond slices. I served this dish with whole grain toast triangles.

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