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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.

Please check back for more quick and easy meal ideas! 

Questions? Please contact Sumer Mosley at the Carter County Health Department.


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