1 medium zucchini
2 ounces whole-grain spaghetti, broken in half
1 cup grape tomatoes, halved
1⁄4 cup finely chopped green onion
2 ounces slivered almonds
2 Tbsp chopped fresh dill
1 Tbsp grated lemon zest
1 Tbsp canola oil
1⁄2 medium garlic clove, minced
1⁄4 tsp salt
1⁄8 to 1⁄4 tsp dried pepper flakes (optional)
2 1⁄2 ounces reduced-fat feta or reduced-fat blue cheese
- Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons. Set aside.
- Cook pasta according to package directions, omitting any salt or fat. Add the zucchini during the last 15 seconds of cooking.
- Meanwhile, combine the remaining ingredients, except for the cheese, in a large bowl.
- Drain the pasta, reserving 2 tablespoons of the pasta water. Shake off excess liquid. Add the pasta mixture and reserved water to the tomato mixture and toss until well blended. Add the cheese and toss gently.
PER SERVING 210 calories, 10 g protein, 15 g carbohydrates, 4 g fiber, 2 g sugar, 13 g fat, 3 g saturated fat, 10 mg cholesterol, 380 mg sodium
From our sister publication Diabetes Focus Spring 2015