Zucchini Ribbons, Pasta, and Arugula


This fresh pasta dish is full of bold flavors thanks to pepperoncini peppers, spicy arugula, and fresh oregano.

Zucchini Ribbons, Pasta, and Arugula
Photo: Blaine Moats
Total Time:
30 mins
8 cups


  • 6 ounce dried fettuccine pasta

  • 2 medium zucchini, cut lengthwise into thin ribbons with a vegetable peeler

  • ¼ cup sliced pepperoncini peppers (about 4)

  • 2 tablespoon extra-virgin olive oil

  • 1 - 2 cloves garlic, minced

  • 1 lemon

  • 3 cup arugula

  • 1 ½ teaspoon chopped fresh oregano

  • Chopped toasted almonds


  1. 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.

Nutrition Facts (per serving)

282 Calories
11g Fat
37g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 282
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Sodium 381mg 17%
Total Carbohydrate 37g 13%
Total Sugars 5g
Protein 8g
Vitamin C 25.1mg 126%
Calcium 63mg 5%
Iron 2.3mg 13%
Potassium 373mg 8%
Folate, total 116.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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