Looking for a quick weeknight recipe that is also healthy?! You’ve come to the right place. This is one of my favorite meals. Enjoy!
Sauteed Spinach and Zucchini Pasta
INGREDIENTS:
1 1/2 cups uncooked ziti
4 oz. fresh baby spinach
1 medium sized squash diced
3 cloves garlic diced
1/2 cup olive oil + one tablespoon (separated)
salt and pepper to taste
1/2 cup shredded mozzarella cheese
DIRECTIONS
1- bring a large pot of water to a boil
2- cook pasta according to instructions for al dente
3- heat one tablespoon of olive oil in a large pan
4- Add garlic, cook until golden
5- add squash and sauté until tender
6- add spinach and allow to wilt
7- add salt and pepper to taste
8- return drained al dente pasta to pot
9- add squash and wilted spinach to pasta
10- add olive oil to mixture and stir to combine
11- add mozzarella to mixture and stir to combine
12- serve hot.
We served this dish with Sea Shell Cellars Grenache Rosé. This direct press rosé spent minimal time on skins to produce the beautifully light Provencal style rosé. Aromas of stone fruit and minerality along with its strawberry and white peach flavors make this a rosé worthy of your glass any time of year. 
~Slàinte!
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