Spinach, Zucchini, and Walnut Pasta

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	379
Total Fat	15.5 g
Saturated Fat	2 g
Sodium	200 mg
Total Carbohydrate	50 g
Dietary Fiber	5.5 g
Protein	12.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Rigatoni (or other pasta)	4 ounces
Olive oil	2 teaspoons
Garlic, minced	1 clove
Medium zucchini, sliced	1
Spinach, packed	4 cups
Salt	1/8 teaspoon
Freshly ground pepper to taste
Walnuts, roughly chopped	¼ cup

Directions
Cook pasta according to package directions, omitting salt and fat. Drain and set aside, reserving about ½ cup of the pasta water.
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.
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.
Season with salt and freshly ground pepper to taste. Top with the walnuts and serve.

Exchanges
3 starches; 2 vegetables; 2 fats

Side Suggestions: Crusty Bread

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