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    You are in: Home / Recipes / Whole Wheat Spaghetti With Zucchini and Capers Recipe
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    Whole Wheat Spaghetti With Zucchini and Capers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Irmgard's Note:

    I'm not a big fan of zucchini apart from zucchini bread, but it tastes really good in this recipe. From "River Cafe Cook Book Easy" by Rose Gray and Ruth Rogers. Please note: Standing times are included in the cooking time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large mesh colander, toss the zucchini with the salt.
    2. 2
      Let sit 15 minutes.
    3. 3
      Pick up handfuls and gently squeeze out the moisture.
    4. 4
      Pat dry and return to the colander.
    5. 5
      Cut the tomatoes in half at the equator.
    6. 6
      Squeeze the seeds and juice into a medium sieve over a medium bowl.
    7. 7
      Chop the tomatoes coarsely and add to the bowl with the juice.
    8. 8
      Press the pulp in the sieve to extract the juice and discard the solids.
    9. 9
      Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
    10. 10
      Stir in the vinegar, then 3 tablespoons of the oil.
    11. 11
      Marinate 15 to 20 minutes.
    12. 12
      Meanwhile, bring a large pot of water to a boil on high heat.
    13. 13
      Cook the spaghetti until tender but firm, about 10 minutes.
    14. 14
      Drain.
    15. 15
      Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
    16. 16
      Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
    17. 17
      Stir in the tomato mixture.
    18. 18
      Scrape the bottom of the pan and remove from the heat.
    19. 19
      When the spaghetti is cooked, add it to the skillet.
    20. 20
      Sprinkle in the pepper.
    21. 21
      Toss to coat with the zucchini mixture.
    22. 22
      Adjust the salt and scatter oregano leaves over the top for a garnish.
    23. 23
      Serve with parmesan cheese.

    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat Spaghetti With Zucchini and Capers

    Serving Size: 1 (286 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 515.0
     
    Calories from Fat 217
    42%
    Total Fat 24.2 g
    37%
    Saturated Fat 3.4 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 2608.2 mg
    108%
    Total Carbohydrate 68.0 g
    22%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.6 g
    22%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    white wine vinegar

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