Ingredients
6 ounces dried fettuccine pasta
2 medium , cut lengthwise into thin ribbons with a vegetable peeler
¼ cup sliced pepperoncini peppers (about 4)
2 tablespoons extra-virgin olive oil
1 , minced
1 lemon
3 cups arugula
1 ½ teaspoons chopped
Chopped
Directions
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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