Spinach and Zucchini Penne Pasta

I have not posted many vegan pasta recipes, but after making this one I definitely had to share it! I normally add vegan crumbles to my recipes, but this time I opted for veggies. I added steamed spinach and roasted zucchini and created a fresh, healthy, tasty dish that feeds eight. I used all organic ingredients, and the cost was $18. 

I plan on using zucchini in more recipes. The health benefits are outstanding. Zucchini contains about 295 milligrams of potassium per cup. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt. Zucchini is also a great source of vitamin C, it can be eaten cooked or raw, and it can even be used as a pasta substitute!

Inexpensive, healthy, filling, flavorful, and only six ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Pasta
Cuisine: Vegan
Servings: 8

Ingredients

• 2 (16 oz) boxes of Penne Rigate
• 3 cups steamed spinach
• 2 (15.5 oz) jars of marinara sauce
• 3 medium zucchinis, sliced and roasted 
• 1 tbsp extra virgin olive oil
• 1/4 tsp coarse sea salt

Instructions   

1. Prepare pasta.
2. While pasta is cooking, wash, slice, and dry zucchini with paper towel. Preheat oven to 425, coat zucchini with olive oil, place on foil lined cookie sheet, and sprinkle with sea salt. Cook for five minutes, turn, and cook an additional 2-3 minutes until tender. 
3. Drain pasta and add in marinara, spinach, and zucchini.
4. Stir to evenly combine ingredients.

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Nutrition Information

Serving size: 2 cups pasta  Calories: 476   Fat:  2.5g
Sat Fat: 1.2g Carbohydrates: 95g   Sugar: 12.6g    Sodium: 120mg
Fiber: 6.6g    Protein: 16.1g