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
    1 lemon
    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.]