Zucchini, Capers & Garlic Whole Wheat Pasta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 Servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini, Capers & Garlic Whole Wheat Pasta Recipe
Description
The Zucchini, Capers & Garlic Whole Wheat Pasta recipe features hearty whole wheat spaghetti dressed in a flavorful sauce made by gently cooking sliced garlic and zucchini until tender but crisp. Capers contribute a salty, briny punch while a sprinkle of red pepper flakes adds subtle warmth. Fresh parsley and grated Parmesan cheese enhance the dish with herbal and umami notes. Squeezing fresh lemon juice brightens the flavor and ties the ingredients together.
The preparation method includes reserving pasta water to help coat the noodles smoothly. Olive oil forms the base for cooking the aromatic garlic and zucchini, creating a light sauce that clings to the pasta. This dish balances the nuttiness of the whole wheat noodles with the freshness of vegetables and acidity from lemon juice.
It serves well as a satisfying vegetarian main or as a side to complement protein dishes. The recipe’s layering of textures—from the tender pasta to the slightly crunchy zucchini and chewy capers—makes each bite interesting and flavorful. It can be adjusted with added salt and pepper to suit taste.
Ingredients
- 1 pound whole wheat spaghetti
- ¼ cup extra-virgin olive oil
- 5 garlic thinly sliced, cloves
- 4 cups zucchini julienned
- 3 teaspoon capers drained
- ¼ - ½ teaspoon red pepper flakes
- ½ cup parsley Italian, minced
- ½ cup Parmesan Cheese grated
- ¼ teaspoon salt
- ½ teaspoon black pepper ground
- salt to taste, additional
- black pepper to taste, additional
- lemon juice of 1
- Parmesan Cheese if desired, additional, grated
Instructions
- Cook the spaghetti according to package instructions. Reserve 1 cup of the pasta cooking water. Drain the pasta.
- Heat the olive oil in a large skillet set over medium heat. Add the garlic slices and cook, stirring constantly, for 1 minute. Add the zucchini slices and cook until the zucchini is tender-crisp, about 2 minutes. Stir in the capers and red pepper flakes. Remove the skillet from the heat.
- Add the spaghetti to the skillet, along with the parsley, Parmesan cheese, salt and pepper. Toss to coat the spaghetti. Taste and add more salt and pepper, if needed.
- Squeeze in the lemon juice and toss again. Serve.
Notes
- This recipe has Weight Watchers point values of 8 (SmartPoints), 7 (Points+), and 6 (Old Points).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 300kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 204mg | 9% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 110mg | 11% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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