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You won’t miss your regular pasta after this.
Preparation time: 5 minutes
Cooking time: 8 minutes
Servings: 4
Ingredients:
10 kalamata olives, cut in halves
1 cup of packed spinach
½ cup of crumbled feta cheese
¼ cup of sun-dried tomatoes
¼ cup of shredded Parmesan cheese
2 tablespoons of Italian flat leaf parsley, chopped
2 tablespoons of butter
2 tablespoons of capers
2 tablespoons of olive oil
5 garlic cloves, crushed
2 large zucchini, spiralized
Sea salt
Black pepper
Directions:
1. In a large skillet, sauté the spinach, zucchini, butter, oil, salt, garlic and pepper over medium heat until the spinach wilts and the zucchini is soft. Drain off the excess liquid.
2. Add the capers, tomatoes, olives and parsley; stir and cook for 2-3 minutes.
3. Remove the skillet from heat; toss with the feta and Parmesan cheese.
4. Serve.
Nutritional Information Per Serving
Calories - 231, Carbohydrates – 6.5g, Fat – 20g, Proteins – 6.5g, Fiber – 0g
