Skinny Zucchini Pasta & Baby Spinach

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This light, satisfying dish is bursting with essential nutrients.

When warm weather comes knockin’ and vegetable season rolls around, whip up some Skinny Zucchini Pasta & Baby Spinach!

Flavorful and tasty, especially in season, zucchini tops the charts in terms of powerful superfoods. The veggie does so much more than offer a host of health benefits. It’s super versatile, starring in countless dishes in a variety of roles. Fresh zucchini disguised as pasta noodles pairs beautifully with baby spinach in this healthy recipe.

This light, satisfying dish is bursting with essential nutrients. Topped with a mouthwatering medley of garlic, olive oil, tomatoes, and savory spices, the two superfoods soak up amazing flavor. Sprinkle some parmesan on top for a fabulous finish, and voila! This recipe will have the kids gobbling up their veggies without hesitation.

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Skinny Zucchini Pasta & Baby Spinach

This dish is both nutritious and super tasty, you won't even know you're eating a pasta imposter!
Yield 6 people
Serving Size
Course Dinner
Cuisine Universal

Ingredients

  • 4 zucchini medium, peeled and ends removed
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 15 ounces diced tomatoes can
  • 1 tablespoon capers
  • 1/4 cup Italian parsley
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup baby spinach loosely packed
  • 1/2 cup parmesan cheese freshly grated

Instructions

  • Place each zucchini on a vegetable spiralizer to make the pasta. Use the smaller holes for spaghetti.
  • Optional: Sprinkle 1/2 teaspoon salt on zucchini pasta, tossing to coat. Spread pasta on a double layer of paper towels on a baking sheet, which will extract some of the water. Allow to set for 10 minutes.
  • Add olive oil to a large skillet over medium-low heat.
  • Add garlic and sauté for 1 minute.
  • Raise heat to medium, add tomatoes with liquid, capers, parsley, oregano, black pepper, red pepper, remaining salt, and zucchini pasta, tossing to combine.
  • Cook until pasta is tender, about 7-8 minutes.
  • Add spinach and cook just until wilted, about 1 minute.
  • Add to a serving platter and sprinkle with parmesan.
  • Enjoy!

Nutrition Information

Calories: 116kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 505mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 4
Keywords Gluten-Free, Low-Carb, Pasta, Vegetarian

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale

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