Skinny Zucchini Pasta & Baby Spinach

• Vegetarian
• Gluten free

• Produce

  • 1 cup Baby spinach, loosely packed
  • 3 cloves Garlic
  • 1/4 cup Italian parsley
  • 1 1/2 tsp Oregano, dried
  • 1 (15 ounce can Tomatoes
  • 4 Zucchini, medium

• Condiments

  • 1 tbsp Capers

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher or sea salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

Found on skinnyms.com

Description

Ingredients

• 4 medium zucchini, peeled and ends removed
• 1 teaspoon kosher or sea salt
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 tablespoon capers
• 1/4 cup Italian parsley
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup loosely packed baby spinach
• 1/2 cup freshly grated parmesan cheese

Directions

• Place each zucchini on a vegetable spiralizer to make the pasta. Use the smaller holes for spaghetti.
• Optional: Sprinkle 1/2 teaspoon salt on zucchini pasta, tossing to coat. Spread pasta on double layer of paper towels on a baking sheet, which will extract some of the water. Allow to set for 10 minutes.
• Add olive oil to a large skillet over medium-low heat.
• Add garlic and sauté for 1 minute.
• Raise heat to medium, add tomatoes with liquid, capers, parsley, oregano, black pepper, red pepper, remaining salt, and zucchini pasta, tossing to combine.
• Cook until pasta is tender, about 7-8 minutes.
• Add spinach and cook just until wilted, about 1 minute.
• Add to serving platter and sprinkle with parmesan.
• Enjoy!