Zesty Zucchini Spaghetti

zucchini-spaghetti Leigh Beisch


  • 3/4 pound uncooked spaghetti
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 4 cups shredded zucchini (about 1 1/4 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Parmesan cheese, shaved


Cook pasta according to package directions, omitting salt and fat. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile. Heat oil in a large nonstick skillet over medium-high heat. Add chile, sauce, and garlic; sauté 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.

  • Yield: Serves 4 (serving size: about 2 cups)

Nutritional Information

Calories per serving: 386
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 14g
Carbohydrate per serving: 72g
Fiber per serving: 5g
Cholesterol per serving: 2mg
Iron per serving: 4mg
Sodium per serving: 267mg
Calcium per serving: 74mg

Good to Know

Choose whole wheat pasta for a boost of fiber and heart-healthy complex carbohydrates. Fiber keeps you feeling full longer than white pasta.