Zucchini Ribbons, Pasta, and Arugula
START TO FINISH 30 minutes
SERVES 4
See Also: Charred Sweet Peppers and Potato Chowder Recipe
Ingredients:
- 6 oz. dried fettuccine pasta
- 2 medium zucchini or yellow summer squash, cut lengthwise into thin ribbons
- 1⁄4 cup sliced pepperoncini peppers
- 2 Tbsp. olive oil
- 1 to 2 cloves garlic, minced
- 1 lemon
- 3 cups arugula
- 1 1⁄2 tsp. chopped fresh oregano
- Chopped toasted almonds
See Also: Lime Couscous with Summer Veggies Recipe
Directions:
- Cook pasta according to package directions. Place zucchini in a colander; drain pasta over zucchini. Immediately run cold water over pasta and zucchini to cool; drain well. Place pasta and zucchini in a bowl. Add peppers, oil, and garlic.
- Remove 1 tsp. zest and 1 Tbsp. juice from lemon. Add to pasta mixture with arugula, oregano, and salt and pepper to taste. Toss to combine. Top with almonds.
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