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Zucchini Ribbons, Pasta, and Arugula


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 



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.