Whole Grain Pasta & Creamy Tomato Sauce with Zucchini, Spinach & Spicy Breadcrumbs
600 Calories or Less

Whole Grain Pasta & Creamy Tomato Sauce

with Zucchini, Spinach & Spicy Breadcrumbs

25 MIN
2 Servings
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    From the Test Kitchen

    This vibrant dish features our whole grain radiator pasta, which boasts a hearty texture and a ruffled shape that's perfect for soaking up sauces, like this creamy tomato sauce mixed with zucchini, capers, and spinach. You'll top it off with a sprinkle of crunchy breadcrumbs cooked with Calabrian chile paste for a delicious kick.
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    Vegetarian 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    fresh
    ingredients
    Whole Grain Pasta & Creamy Tomato Sauce with Zucchini, Spinach & Spicy Breadcrumbs
    Title
    • 6 oz Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
    • 1 Zucchini
    • 3 oz Baby Spinach
    • 1 Red Or Yellow Onion
    • 1 Tbsp Capers
    • 1 8-Oz Can Tomato Sauce
    • ¼ cup Cream
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Grated Parmesan Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Halve, peel, and thinly slice the onion.

    Make the spicy breadcrumbs
    2 Make the spicy breadcrumbs

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly and breaking up any clumps, 2 to 3 minutes, or until thoroughly combined and the breadcrumbs are toasted. Transfer to a bowl. Rinse and wipe out the pan.

    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Make the sauce
    4 Make the sauce

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the capers and tomato sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and thoroughly combined. Turn off the heat.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan, add the spinach, cooked pasta, cream (shaking the packet before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and spicy breadcrumbs. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Halve, peel, and thinly slice the onion.

    2 Make the spicy breadcrumbs

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly and breaking up any clumps, 2 to 3 minutes, or until thoroughly combined and the breadcrumbs are toasted. Transfer to a bowl. Rinse and wipe out the pan.

    Make the spicy breadcrumbs
    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    4 Make the sauce

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the capers and tomato sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and thoroughly combined. Turn off the heat.

    Make the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan, add the spinach, cooked pasta, cream (shaking the packet before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and spicy breadcrumbs. Enjoy!

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