Zucchini Ribbon and Caper Pasta

Zucchini Ribbon and Caper Pasta IMAGE Author: Canadian Living Credits: Zucchini Ribbon and Caper Pasta IMAGE

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.

  • Portion size 4 servings

Ingredients

  • 340 g spaghetti
  • 4 zucchinis
  • 1 tablespoon olive oil
  • half red onion thinly sliced
  • 1 tablespoon caper drained and rinsed
  • 1 clove garlic crushed
  • 2 teaspoons grated lemon zest
  • pinch hot pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • pinch each salt and pepper

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
  • Fibre 0.0
  • Folate 94.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Zucchini Ribbon and Caper Pasta

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