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Spinach, Zucchini, and Walnut Pasta

June 10, 2008 - 7:30am
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Spinach, Zucchini, and Walnut Pasta

Nutrition Facts

Serving Size1
Total Fat15.5 g
Saturated Fat2 g
Sodium200 mg
Total Carbohydrate50 g
Dietary Fiber5.5 g
Protein12.5 g

Servings and Times


Ingredients and Preparation

Rigatoni (or other pasta)4 ounces
Olive oil2 teaspoons
Garlic, minced1 clove
Medium zucchini, sliced1
Spinach, packed4 cups
Salt1/8 teaspoon
Freshly ground pepper to taste
Walnuts, roughly chopped¼ cup
  1. Directions
  2. Cook pasta according to package directions, omitting salt and fat. Drain and set aside, reserving about ½ cup of the pasta water.
  3. 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.
  4. 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.
  5. Season with salt and freshly ground pepper to taste. Top with the walnuts and serve.

3 starches; 2 vegetables; 2 fats

Side Suggestions: Crusty Bread

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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