Ingredients
Equipment
soup pot with lid
Large Deep Frying Pan
Cooking Instructions
- Bring a large pot of salted water to a boil and cook the whole wheat pasta according to the package directions until al dente.
- Reserve about 1/2 cup of the pasta water, then drain the pasta.
- While the pasta cooks, prepare the zucchini and spinach as directed below
- Heat the olive oil in a large skillet over medium heat.
- Add the zucchini and cook for 5-6 minutes until tender and lightly golden.
- Stir in the garlic, oregano, and red pepper flakes if using, and cook for about 30 seconds.
- Add the fresh spinach and cook for 1-2 minutes until just wilted.
- Add the cooked pasta to the skillet and toss with the vegetables.
- Add a splash of reserved pasta water as needed to keep the pasta moist, then season with salt and black pepper.
- Stir in the lemon juice and ground flax seeds. Toss gently until everything is evenly combined.
- Garnish with fresh parsley and, if using, grated vegetarian Parmesan-style cheese. Serve warm
Nutrition
Notes
• Follow the pasta package’s cooking time and check for an al dente texture before draining.
• Reserve the pasta water before draining. Add it gradually when tossing so the pasta stays moist without becoming watery.
• Slice the zucchini evenly and use a wide skillet. Excess moisture and crowding make browning harder.
• Add spinach near the end and cook only until wilted, as directed.
• Use ground flax seeds rather than whole seeds for this method. They absorb moisture, so check the consistency after adding them and loosen with reserved pasta water if needed.
• Taste after adding the lemon juice and before adding more salt, particularly if serving with grated cheese.