Pasta Shells with Zucchini Spinach
Elevate your weeknight dinner game with this vibrant and wholesome Pasta Shells with Zucchini Spinach recipe. Featuring tender pasta shells tossed with sautéed zucchini, wilted baby spinach, and a hint of spice from red chili flakes, this dish is as nutritious as it is flavorful. Aromatic garlic, a touch of lemon zest, and a sprinkle of freshly grated Parmesan cheese add a zestful brightness, making it a satisfying meal that feels both light and comforting. Ready in just 30 minutes, this vegetarian pasta dish is perfect for busy nights, and the simple combination of fresh ingredients ensures a meal that tastes as good as it looks. Serve it warm as a main course or pair it with a crisp side salad for a truly delicious experience. Perfect for those searching for quick, healthy pasta recipes packed with flavor!
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Recipe Information
Ingredients
- 300 grams pasta shells
- 2 medium zucchini
- 150 grams baby spinach
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons red chili flakes
- 50 grams Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
While the pasta cooks, prepare the vegetables. Slice the zucchinis into thin half-moons and finely mince the garlic.
In a large pan, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the sliced zucchini to the pan. Sprinkle with a pinch of salt and cook for 5-6 minutes, stirring occasionally, until tender and lightly golden.
Stir in the red chili flakes and cook for 1 additional minute.
Add the baby spinach to the pan and toss gently until wilted, about 2 minutes.
Reduce the heat to low and add the cooked pasta to the pan. Toss everything together, adding a splash of the reserved pasta water to create a light sauce if the mixture seems dry.
Season the dish with black pepper, adjust salt to taste, and stir in the lemon zest.
Divide the pasta among plates or bowls and top each serving with freshly grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6526 mg | 284% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 38.1 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
