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
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- 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.
- 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.
- Season with salt and freshly ground pepper to taste. Top with the walnuts and serve.
|Amount Per Serving||% Daily Value|
|Total Fat 12 (29% calories from fat)||18%|
|Saturated Fat 1g||5%|
|Total Carbs 56g||19%|
|Dietary Fiber 7g||28%|