Zesty Zucchini Spaghetti

• 3/4 pound uncooked spaghetti
• 1 (7-ounce) can chipotle chiles 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, shaved

1. Cook pasta according to package directions, omitting salt and fat. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile. Heat oil in a large nonstick skillet over medium-high heat. Add chile, sauce, and garlic; saute 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.
2. MyRecipes is working with
3. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
4. .

spaghetti, chipotle chiles, olive oil, garlic, zucchini, salt, black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/zesty-zucchini-spaghetti (may not work)