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The Regional Medical Center of Acadiana
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mins
Women's & Children's Hospital
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mins

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

Directions

  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.
  • Exchanges

    3 starches; 2 vegetables; 2 fats

  • Side Suggestions: Crusty Bread