Chef Paul's zucchini spaghetti with chipotle - DC News FOX 5 DC WTTG

Chef Paul's zucchini spaghetti with chipotle

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(WJBK) -

Do you have a garden full of fresh zucchini -  or do you just want to cook something up really quick that your family will love?

- Zucchini and other summer squash varieties contain vitamins A and C and is high in Folate, Fiber and Protein
- It is very low in calories -  1 cup raw is about 25 calories
- It is very high in water content and that makes it a great hydration vegetable for summer.
- They also contain potassium and calcium
- The flavor of zucchini is best when it is less than six inches long -  They can grow up to 3 feet in length but are not very flavorful.

Chipotle is a high flavored smoked Jalapeño pepper in a sauce called Adobo.  If you like spicy add the pepper and the sauce unseeded – or remove the seeds for a more mild flavor.  The marriage of the 2 flavors along with fresh lemon juice is just fantastic!

Here is the recipe that only take minutes to make and is really flavorful -  and healthy also.

Pepped up Zucchini Spaghetti with Chipotle

3/4 pound uncooked spaghetti
1 chipotle chili in adobo sauce, chopped – more if you like it spicy!
2 teaspoons olive oil
2 garlic cloves, minced
4 cups shredded zucchini (about 1 1/4 pounds)
Salt and Pepper to taste
2 tablespoons Parmesan cheese, shaved
Juice from 1 fresh lemon
Chopped parsley for garnish

1: Cook pasta according to package directions.
2: Roughly chop 1 chili or more (smaller amounts if you prefer it less spicy) and ½ - 1 tablespoon sauce from can. Remove seeds to lessen heat – use them all for average heat.
3: 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.
4: Deglaze pan with the juice from 1 fresh lemon.
5: A add drained pasta to the pan with the zucchini and chipotle mix and toss pasta well.
6: Season with salt and pepper to taste and add parmesan cheese and parsley for garnish.

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