• 16 Ratings

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

Gallery

Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

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

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
04/27/2017
I have working in meal5 have done and my daughter loves this dish, thank you, contact me if you need, my blog https://meal5.com! thanks!
Rating: 1 stars
03/16/2017
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.
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