• Spinach, Zucchini, and Walnut Pasta

    Nutrition Facts

    Serving Size 1
    Calories 379
    Total Fat 15.5 g
    Saturated Fat 2 g
    Sodium 200 mg
    Total Carbohydrate 50 g
    Dietary Fiber 5.5 g
    Protein 12.5 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Rigatoni (or other pasta) 4 ounces
    Olive oil 2 teaspoons
    Garlic, minced 1 clove
    Medium zucchini, sliced 1
    Spinach, packed 4 cups
    Salt 1/8 teaspoon
    Freshly ground pepper to taste
    Walnuts, roughly chopped ¼ cup
    1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside, reserving about ½ cup of the pasta water.
    2. Meanwhile, heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1-2 minutes, until fragrant. Add zucchini and sauté until slightly golden, 3-4 minutes.
    3. Turn the heat down to low, and add the drained pasta and the spinach to the skillet. Toss with the zucchini until evenly distributed and the spinach is slightly wilted. Add some of the reserved pasta water if the mixture seems dry.
    4. Season with salt and freshly ground pepper to taste. Top with the walnuts and serve.

    Exchanges3 starches; 2 vegetables; 2 fats

    Side Suggestions: Crusty Bread

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