Skinny Zucchini Pasta & Baby Spinach
This dish is both nutritious and super tasty, you won't even know you're eating a pasta imposter!
Servings: 6 people
Calories: 116kcal
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
Calories: 116kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 505mg | Fiber: 3g | Sugar: 5g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4