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- 1 lb. whole wheat spaghetti
- ¼ cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 4 cups julienned zucchini
- 3 tsp capers (drained)
- ¼ - ½ tsp red pepper flakes
- ½ cup minced Italian parsley
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ½ tsp ground pepper
- Additional salt and pepper, to taste
- Juice of 1 lemon
- Additional grated Parmesan cheese, if desired
View Full Recipe at Cookin' Canuck
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