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Spiralized Zucchini, Spinach & Tomato Pasta

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Spiralized zucchini pasta with spinach and tomatoes made simple. A light, healthy Let’s Veg recipe perfect for quick, fresh meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: Italian
Calories: 110
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 medium zucchini spiralized
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano or basil
  • 2 tbsp grated Parmesan optional

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
  4. Stir in spinach and cook just until wilted.
  5. Add spiralized zucchini, salt, pepper, and oregano.
  6. Toss gently and cook for 2-3 minutes, just until zucchini is tender but not mushy.
  7. Remove from heat and sprinkle with Parmesan if using.
  8. Serve immediately.

Nutrition

Calories: 110kcalCarbohydrates: 3gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 93mgPotassium: 131mgFiber: 0.4gSugar: 1gVitamin A: 273IUVitamin C: 12mgCalcium: 40mgIron: 0.5mg

Notes

Pat zucchini dry before cooking to avoid excess moisture
Add red pepper flakes for a little heat
Works well as a side or light main dish
For a heartier meal, serve with beans or lentils

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