Light Pasta Puttanesca

Ingredients

• 1 bag sundried tomatoes
• 1 cup kalamata olives
• 1 vidalia onion
• 4 cloves garlic
• 1/2 bag spinach
• 2 zucchini (spiralized)
• fresh oregano
• tuscan seasoning
• 1 splash white wine
• 1/4 cup parmesan reggiano (optional)
• 1 tablespoon olive oil
• 1/2 box whole wheat noodles.

Optional Ingredients

• tuscan seasoning
• 1.5lbs chicken breast

Steps

1. Soak the sundired tomatoes in a bowl with warm water for half an hour.
2. Spiralize the zucchini and set aside.
3. Heat up a tablespoon of olive oil in a large pan on low to medium heat.
4. Start carmelizing the onion with salt, petter, and fresh oregano.
5. When the onions are finished carmelizing, add the garlic.
6. Deglaze the pan with a splash of white wine.
7. Add the kalamata olives and sundried tomatoes with the water you soaked them in.
8. Simmer for 10ish mins.
9. Turn the heat to low.
10. Layer the zucchini on top of the sauce. Layer the spinach on top of the zucchini. Cover.
11. Steam until the zucchini and spinach are done.
12. Remove from heat. At this point, you could add the parmesan reggiano to thicken the sauce a little.

Notes

• I usually bake chicken or salmon with this meal. Put some tuscan seasoning on it and stuff it with a little fresh oregano.