Zucchini, Capers & Garlic Whole Wheat Pasta Recipe
This flavorful whole wheat spaghetti dish is a celebration of fresh and vibrant flavors. Tender-crisp zucchini, fragrant garlic, zesty capers, and a kick of red pepper flakes come together to create a delicious and satisfying meal. Tossed with Parmesan cheese, parsley, and a splash of lemon juice, every bite is a burst of Mediterranean-inspired goodness. Enjoy this dish for a quick and easy weeknight dinner that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 lb. whole wheat spaghetti
- ¼ cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 4 cups julienned zucchini
- 3 tsp capers (drained)
- ¼ - ½ tsp red pepper flakes
- ½ cup minced Italian parsley
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ½ tsp ground pepper
- Additional salt and pepper, to taste
- Juice of 1 lemon
- Additional grated Parmesan cheese, if desired
Instructions
- Cook the spaghetti according to package instructions. Reserve 1 cup of the pasta cooking water. Drain the pasta.
- Heat the olive oil in a large skillet set over medium heat. Add the garlic slices and cook, stirring constantly, for 1 minute. Add the zucchini slices and cook until the zucchini is tender-crisp, about 2 minutes. Stir in the capers and red pepper flakes. Remove the skillet from the heat.
- Add the spaghetti to the skillet, along with the parsley, Parmesan cheese, salt and pepper. Toss to coat the spaghetti. Taste and add more salt and pepper, if needed.
- Squeeze in the lemon juice and toss again. Serve.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Serving Size: 1 Cup
- Calories: 300 kcal
- Carbohydrate Content: 46 g
- Protein Content: 12 g
- Fat Content: 10 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 6 mg
- Sodium Content: 204 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
Comments
No comments found.