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Zippy Zucchini Pasta Recipe

Zippy Zucchini Pasta Recipe photo by Taste of Home

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A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. —Kathleen Timberlake, Dearborn Heights, Michigan

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Zippy Zucchini Pasta Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

15 15

Ingredients

1 package (7 ounces) angel hair pasta or thin spaghetti
2 small zucchini, cut into 1/4-inch pieces
2 garlic cloves, minced
3 tablespoons olive oil
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 to 1/2 teaspoon crushed red pepper flakes

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender.
Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. Yield: 3 servings.

Nutritional Facts 1 cup equals 412 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 299 mg sodium, 59 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Zippy Zucchini Pasta in Quick Cooking July/August 2001, p11

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Zippy Zucchini Pasta

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Reviewed on Dec. 19, 2012 by Abukitty

My entire family loves this pasta! Even the kids. I add smoked sausage to it and I use the celantro and lime Mexican tomatoes and squeeze fresh line juice over the dish when plated. Amazing!!!