Skinny Zucchini Pasta & Baby Spinach

Skinny Zucchini Pasta & Baby Spinach

Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!

Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Skinny Zucchini Pasta and Baby Spinach. Where are my veggies?

Directions:

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, rep 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!

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