Whole wheat and Zucchini Ribbon Pasta

I had no idea where I was going with this dish when I started, but OH MY! It turned out amazing! I made it two nights in a row this week because I thought the first time was too good to be true. It was even better the second night. You must make this. It’s delicious and SO easy! AND so healthy!

I used a combination of whole wheat pasta and zucchini ribbons. I’ve been making a lot of zoodle dishes lately and I was craving real pasta, but didn’t want the heaviness. I thought a combination of both would be perfect.

I added a ton of mushrooms for meaty texture. Per usual, I added garlic and onions for flavor. At the last minute I decided to add chopped vine ripe tomatos and spinach. So yummy! So simple but incredibly flavorful. I topped it off with some freshly squeezed lemon juice and freshly grated Parmigiano Reggiano cheese.

• Tip: Fresh lemon juice always brings out the flavor. I do this in a lot of my dishes.
• Tip: I buy a large brick of Pargigiano Reggiano cheese from Costco. I think it’s the best value for that type of cheese. I always save the rinds to use in soups.

Ingredients:

• 1/2 box of whole wheat pasta
• 2-3 medium sized zucchini
• 1/2 large white onion
• 4 cloves of garlic chopped
• 8oz of white or portobello mushrooms thickly chopped
• 2 vine ripe tomatoes
• 3 large handfuls of spinach
• 1 cup of reserved pasta water
• Juice of one lemon
• 1 tsp oregano
• 1 tsp red pepper flakes
• 2 tbsp chopped fresh basil
• Salt & pepper to taste

Directions

Cook the pasta in salt water and prepare al dente (about 2 minutes less than the package calls for). Reserve one cup of the pasta water. Set the cooked pasta aside.

As the pasta is cooking I ribbon my zucchini. I use the pampered chef Spiral and Chef. I love this tool! It’s so easy to use and very inexpensive. Set the zucchini ribbons aside.

Saute the onions in 2 tbsp of olive oil. Add the garlic, mushrooms, and chopped tomatoes once the onions are translucent.  Cook for about 2-4 more minutes. Add the zucchini ribbons, salt, pepper, oregano, and red pepper flakes. Cook for about 2 more minutes before adding the pasta, spinach and reserved pasta water. Once you’ve added those ingredients, add 1/2 cup freshly grated Parmesan and a freshly squeezed lemon. Mix together and right before serving, top with a little more cheese and the freshly chopped basil.