ZUCCHINI SPAGHETTI RECIPE HEALTHY RECIPES

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ZESTY ZUCCHINI SPAGHETTI RECIPE | HEALTH.COM



Zesty Zucchini Spaghetti Recipe | Health.com image

Choose whole wheat pasta for a boost of fiber and heart-healthy complex carbohydrates. Fiber keeps you feeling full longer than white pasta.

Provided by Susie Lilly Ott

Yield Serves 4 (serving size: about 2 cups)

Number Of Ingredients 8

3/4 pound uncooked spaghetti
1 (7-ounce) can chipotle chiles in adobo sauce
2 teaspoons olive oil
2 garlic cloves, minced
4 cups shredded zucchini (about 1 1/4 pounds)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Parmesan cheese, shaved

Steps:

  • 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; sauté 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.

Nutrition Facts : Calories 386 calories, CarbohydrateContent 72 g, CholesterolContent 2 mg, FatContent 5 g, FiberContent 5 g, ProteinContent 14 g, SaturatedFatContent 1 g, SodiumContent 267 mg

GUILT-FREE GARLIC PARMESAN ZUCCHINI NOODLES PASTA



Guilt-Free Garlic Parmesan Zucchini Noodles Pasta image

We’re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal. These noodles can be made without the parmesan cheese. Swap for your favorite vegetarian-friendly cheese or use nutritional yeast.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 8 minutes

Cook Time 12 minutes

Yield Makes 4 Servings

Number Of Ingredients 10

4 medium zucchini (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces)
1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste

Steps:

  • Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
  • Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
  • Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
  • Bring the liquid left in the skillet to a simmer.
  • Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
  • Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 197, ProteinContent 10.7 g, CarbohydrateContent 11.2 g, FiberContent 3.4 g, SugarContent 1.7 g, FatContent 14.3 g, SaturatedFatContent 3.4 g, CholesterolContent 7.2 mg, SodiumContent 471.4 mg

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