Serve this impressive pasta, made with pantry staples and a few garden-fresh zucchini, as a light main course, or offer up smaller portions for an easy appetizer.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook pasta according to package directions. Reserving 1/3 cup of the cooking liquid, drain.Meanwhile, using vegetable peeler, slice zucchini lengthwise into long ribbons. In large skillet, heat oil over medium heat; cook zucchini, onion and capers, stirring occasionally, until onion is softened, about 5 minutes. Add garlic, lemon zest and hot pepper flakes; cook, stirring, for 1 minute.
Stir in pasta, Parmesan cheese, lemon juice and enough of the reserved pasta cooking liquid to coat; sprinkle with salt and pepper.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 421 mg
- Sugars 6 g
- Protein 15 g
- Calories 417.0
- Total fat 7 g
- Potassium 557 mg
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 75 g
%RDI
- Iron 28.0
- Folate 94.0
- Calcium 11.0
- Vitamin A 19.0
- Vitamin C 18.0
