I love a good pasta recipe, but they tend to be on the high smart point scale. I bulked this recipe up with extra broccoli and zucchini noodles to create more servings and help lower the point value. Your mom was right. Veggies are a good thing.
1/2 pound spaghetti noodles
4 teaspoons olive oil
3 large garlic cloves, sliced thin
3 cups of broccoli florets
1 large zucchini, spiralized
Grated zest of one lemon
1/2 teaspoon salt
1/4 teaspoon (or more) red pepper flakes
1/3 cup crumbled, reduced fat feta cheese
Cook spaghetti noodles according to directions. Reserve 1/3 cup of the pasta cooking water and then drain pasta. Transfer the pasta to a serving bowl and keep warm.
While the pasta is cooking, heat the oil in a nonstick skilet over medium heat. Add the garlic, stirring frequently, and cook until fragrant. Add the broccoli and cook until tender, about 5 minutes. You don’t want to overlook the broccoli. It should stay a nice bright green color.
Add the zucchini noodles (no, these do not need to be cooked) to the pasta and then toss the broccoli, lemon zest, salt and red pepper flakes together with the noodles. Add some of the reserved pasta water to moisten. Toss with the feta cheese and you are good to go!
Smart Points value 5
A little crumbled bacon and some fresh Parmesan are a nice addition to this when serving. Just be sure to adjust your points accordingly. Oh, and more red pepper flakes are a nice addition if you like it spicier!