Zucchini Ribbons, Pasta, and Arugula

38g CARB

Serves 4

Total 30 min.

• 6 oz. dried fettuccine pasta
• 2 medium zucchini or yellow summer squash, cut lengthwise into thin ribbons
• ¼ cup sliced pepperoncini peppers
• 2 Tbsp. olive oil
• 1 to 2 cloves garlic, minced
• 1 lemon
• 3 cups fresh arugula
• 1½ tsp. snipped fresh oregano
• ¼ cup chopped toasted almonds (tip

1. 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.

2. Place pasta and zucchini in a bowl. Add peppers, oil, and garlic. Remove 1 tsp. zest and 1 Tbsp. juice from lemon. Add lemon zest and juice, arugula, and oregano to pasta mixture; toss to combine. Top with almonds.

PER SERVING (2 cups each) cal 274, fat 11 g (1 g sat. fat), chol 0 mg, sodium 90 mg, carb 38 g (4 g fiber, 5 g sugars), pro 8 g

TRY THIS

Use a vegetable peeler to cut zucchini into ribbons. Peel from one end of the zucchini to the other.