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

Ingredients

•  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

Directions

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