Whole Wheat Spaghetti With Zucchini and Capers

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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