4SmartPts

Skinny Zucchini Pasta & Baby Spinach

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Yields: 6 servings | Calories: 116 | Total Fat: 8g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 505mg | Carbohydrates: 8g | Fiber: 3g | Sugar: 5g | Protein: 6g | SmartPoints: 4 Ingredients 4 medium zucchini, peeled and ends removed 1 teaspoon kosher or sea salt 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 (15 ounce) can diced tomatoes 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 loosely packed baby spinach 1/2 cup freshly grated parmesan cheese Directions 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 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 serving platter and sprinkle with parmesan. Enjoy! CLICK NEXT BELOW TO CONTINUE READING… >

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