Ingredients
- 3/4 pound uncooked spaghetti
- 1 (7-ounce) can chipotle chilies in adobo sauce
- 2 teaspoons olive 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
Directions
Cook pasta according to package directions, omitting salt and fat. Remove 1 chili (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chili (for extra heat, leave seeds in); mince chili. Heat oil in a large nonstick skillet over medium-high heat. Add chili, sauce, and garlic; sauté 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.