Tested till perfect Zucchini Ribbon and Caper Pasta
Zucchini Ribbon and Caper Pasta
Photography by Jeff Coulson

Zucchini Ribbon and Caper Pasta

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2014

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings


  • 340 g 340gspaghetti
  • 4 4zucchinizucchinis
  • 1 tbsp 1tbspolive oil
  • Half Halfred onionred onions, thinly sliced
  • 1 tbsp 1tbspcapercapers, drained and rinsed
  • 1 1clove garliccloves of garlic, crushed
  • 2 tsp 2tspgrated lemon zest
  • Pinch Pinchhot pepper flakes
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1 tbsp 1tbsplemon juice
  • Pinch Pincheach salt and pepper
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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 Information Per serving: about

cal 417 pro 15g total fat 7g sat. fat 2g
carb 75g dietary fibre 7g sugar 6g chol 5mg
sodium 421mg potassium 557mg


calcium 11 iron 28 vit a 19 vit C 18
folate 94
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