page Spinach, Zucchini, and Walnut Pasta
Simple spinach, zucchini, and walnut pasta; a satisfying and heartburn-free result.
Prep time: 10 minutes
Cook time: 15 minutes
Rigatoni (or other pasta), 4 ounces
Olive oil, 2 teaspoons
A dash of garlic powder
1 Medium zucchini, sliced
Spinach, packed, 4 cups
Salt, 1/8 teaspoon
Walnuts, roughly chopped, ¼ cup
- 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 to taste. Top with the walnuts and serve.
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