Spinach, Zucchini, and Walnut Pasta

Walnuts are a good source of omega-3 fatty acids, which have anti-inflammatory properties. Studies have shown that when eaten as part of a low saturated fat and low cholesterol diet, walnuts can reduce total and LDL "bad" cholesterol while preserving levels of HDL "good" cholesterol.


4 oz rigatoni
1/2 tsp olive oil
2 large zucchini, sliced
4 cups spinach, packed
1/8 tsp Salt
Ground pepper to taste
2/3 cup walnuts, chopped


  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. Meanwhile, heat 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.
  4. Season with salt and freshly ground pepper to taste. Top with the walnuts and serve.

Nutrition Facts
Serving Size (457g)
Recipe Yields 2 Servings

Nutritional Facts
Amount Per Serving
380 Calories from Fat: 110
% Daily Value
Total Fat (g) 12 18%
Saturated Fat (g) 1 5%
Trans Fat (g) 0
Cholesterol (mg) 0.0 0.0
Sodium (mg) 230
Total Carbs (g) 56 19%
Dietary Fiber (g) 7 28%
Sugars (g) 8
Vitamin A 130%
Calcium 15%
Iron 20%
Vitamin C 120%




Side Dishes

Sandwiches & Wraps






What the letters mean...
  • V = vegetarian recipe
  • GF = gluten-free recipe
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