Zucchini Ribbons,Pasta and Arugula
By Better Homes and Gardens
6 ounces dried fettuccine pasta
2 medium zucchini, cut lengthwise into thin ribbons with a vegetable peeler
1/4 cup sliced pepperoncini peppers (about 4)
2 tablespoons extra-virgin olive oil
1 - 2 cloves garlic, minced
3 cups arugula
1 1/2 teaspoons chopped fresh oregano
Chopped toasted almonds
Cook pasta according to package directions.
Place zucchini in a colander; drain pasta over zucchini.
Immediately run cold water over to cool.
Drain well and place in a bowl. Add peppers, oil, and garlic.
Finely shred 1 teaspoon peel from lemon and juice to get 1 tablespoon.
Add to bowl along with arugula, oregano and salt and pepper. Toss to combine.
Top each serving with almonds.
[Per serving: 282 kcal cal., 11 g fat (1 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 381 mg sodium, 37 g carb., 4 g fiber, 5 g sugar, 8 g pro.]