This low-carb pasta is packed with wonderful nutrients of zucchini with the added flavors from the combination of butter, olive oil, and garlic.
Yield: 4 servings
Total Time Taken: 20 minutes
8-ounce spinach leaves
2 large zucchini, spiral sliced
3-ounce sun-dried tomatoes
10 kalamata olives, halved
2 tablespoons capers
2 tablespoons chopped parsley
2 tablespoons olive oil
2 tablespoons butter, unsalted
3 teaspoons minced garlic
Salt – 1 teaspoon
Ground black pepper – ½ teaspoon
3 ounce crumbled feta cheese
3 ounce grated Parmesan cheese
- Place a large non-stick skillet pan over medium heat, add oil and butter, and let heat. Then add spinach, zucchini, salt and black pepper, and cook for 3-5 minutes or until spinach is wilted.
- Drain liquid in the pan and then add tomatoes, olives, capers, parsley and continue cooking for 2-3 minutes until vegetables are tender.
- Then remove the pan from heat, add cheeses and toss until just mixed. Serve immediately.
Nutritional Information Per Serving: 231 Cal, 20 g total fat (2.1 g sat. fat), 25 mg chol., 392 mg sodium, 6.5 g carb., 2.4 g fiber, 6.5 g protein.