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Zesty Zucchini Spaghetti
3/4 pound uncooked spaghetti
1 (7-ounce) can chipotle chilies in adobe sauce
2 teaspoons olive oil
2 garlic cloves, minced
4 cups shredded zucchini
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parmesan cheese, shaved
Cook pasta according to package directions, omitting salt and fat. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile. Heat oil in a large nonstick skillet over medium-high heat. Add chile, sauce, and garlic; saute 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.
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Questions? Please contact Sumer Mosley at the Carter County Health Department.
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