Zucchini Ribbons, Pasta, and Arugula

bhg.com

Alicia Greco

6 ounce dried fettuccine pasta

2 medium zucchini, cut lengthwise into thin ribbons with a vegetable peeler

¼ cup sliced pepperoncini peppers (about 4)

2 tablespoon extra-virgin olive oil

1 to 2 cloves garlic, minced

1 lemon

3 cup arugula

1 ½ teaspoon chopped fresh oregano

Chopped toasted almonds

Directions at bhg.com

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