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.

Recipe Yield: 2 Servings

Serving Size: 457g


  •  4oz rigatoni
  •  1/2 tsp olive oil
  •  2 large zucchini, sliced
  •  4 cups spinach, packed
  •  1/8 tsp salt
  •  ground pepper for taste
  •  2/3 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

Amount Per Serving% Daily Value
Calories 380 
Total Fat 12 (29% calories from fat)18%
Saturated Fat 1g5%
Cholesterol 0 
Sodium 230mg 
Total Carbs 56g19%
Dietary Fiber 7g28%
Sugars 8g 
Vitamin A130%
Vitamin C120%