Peppery Zucchini PastaWhen 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 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
Instructions
- 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.
- 2 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.
- 3Makes 4 (1 1/2 cup) servings 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.
- 4 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
- Calories280
- Total Fat5g
- Saturated Fat1.5g
- Cholesterol-
- Sodium400mg
- Carbohydrates46g
- Dietary Fiber6g
- Sugars-
- Protein13g
***The above recipe is taken from South Beach Diet .
