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

Recipe by Nancy S. Hughes
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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

282 calories; 11 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 381 mg sodium. 373 mg potassium; 37 g carbohydrates; 4 g fiber; 5 g sugar; 8 g protein; 0 g trans fatty acid; 563 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 63 mg calcium; 2 mg iron;

Reviews (2)

16 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
I have working in meal5 have done and my daughter loves this dish, thank you, contact me if you need, my blog! thanks!
Rating: 1 stars
Could not find pepperoncini peppers other than the ones pickled and in the jar. I also used high fiber white pasta. My daughter and I liked it my husband would not make it on his own but would eat it again if I made it.