Zesty Zucchini Spaghetti

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Zucchini Spaghetti

Ingredients

  • 3/4 pound uncooked rice spaghetti
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 teaspoons coconut 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

Preparation

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.

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Posted on December 30, 2014, in Foods and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. Yum, these look delicious!!
    Keep up the great work!
    XOXO,
    Isabella

    Like

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