To go along with the tortellini, I wanted to make a marinara that is hearty with lots of stuff.
For this sauce, I used ground turkey, zucchini and spinach.
Zucchini and bursting baby tomatoes create a delicious sauce combined with fresh garlic and basil.
Ingredients of Quick Spinach and Zucchini Pasta
- Prepare 3 cups of spinach.
- You need 2 of zucchinis.
- You need 1/4 tsp of sea salt.
- Prepare 1/4 tsp of pepper.
- You need 1 1/2 Tbsp of Italian seasonings.
- You need 1/8 cup of extra virgin olive oil.
- It's 1 cup of Parmesan cheese.
- Prepare 3-4 cups of Penne pasta or any type you'd like.
Quick Spinach and Zucchini Pasta step by step
- Cook pasta in water for about 15 mins remember to season water with salt.
- Dice zucchinis up in a sauté pan add olive oil and zucchinis and salt sauté for about 8 to 10 minutes then add the spinach sauté for about 5-6 minutes at this time add 1/2 Tbsp of the Italian seasoning.
- Then drain pasta when done cooking add to the pan with the ingredients and the last of the Italian seasoning and pepper sauté for 2-3 minutes making sure everything is mixed well then plate and garnish with the Parmesan cheese.
Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover diced cooked chicken thighs or cooked and crumbled sausage. We've happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application. Peeled zucchini noodles are mushy and have a little crunch, so the skin is needed to give them texture and crunch. Don't overcook the zucchini noodles or else they'll become mushy. The noodles should be cooked to al dente (just like pasta).
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