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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
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