Peppery Zucchini Pasta

photo by naker1

- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 teaspoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 pepperoncini peppers, minced (from a jar)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 8 ounces whole wheat penne
- 1 large zucchini, shredded
- 2 ounces reduced-fat goat cheese, crumbled (1/3 cup)
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1⁄4 cup fresh basil, chopped
directions
- In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes.
- Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm.
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.
- Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.
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RECIPE SUBMITTED BY
WendyMaq
Saint Albans, Vermont