Creamy Spaghetti and Zoodles

Name: Creamy Spaghetti and Zoodles
Prep time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 oz. whole-grain spaghetti; Kosher salt and pepper; 1/3 c. half-and-half; 1 clove garlic, smashed; 1/3 c. sprig rosemary; 1/3 c. freshly grated Parmesan cheese, plus more for serving; 2 tbsp. olive oil; 1 lb. pre-cut zoodles (spiralized zucchini); 1 tsp. finely grated lemon zest; 5 c. baby spinach

By The Good Housekeeping Test KitchenPublished: Aug 28, 2017

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Danielle Occhiogrosso

Yields:

4 serving(s)

Active Time:

10 mins

Total Time:

20 mins

Why choose between zucchini noodles and pasta when you can have both?

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Ingredients

8 oz. whole-grain spaghetti
Kosher salt and pepper
1/3 cup half-and-half
1 clove garlic, smashed
1/3 cup sprig rosemary
1/3 cup freshly grated Parmesan cheese, plus more for serving
2 Tbsp. olive oil
1 lb. pre-cut zoodles (spiralized zucchini)
1 tsp. finely grated lemon zest
5 cups baby spinach

Directions

1. Step 1Cook the pasta as label directs, reserving 1/2 cup cooking liquid before draining.
2. Step 2Meanwhile, in a microwave safe measuring cup, heat the half-and-half with the garlic and rosemary until hot, about 1 minute. Let sit for 5 minutes then discard the garlic and rosemary. Stir in the Parmesan and 1/2 teaspoon freshly ground black pepper.
3. Step 3During the last 5 minutes of the pasta cooking, heat the oil in a large nonstick skillet over medium heat. Add the spiralized zucchini and cook, tossing gently until just tender, about 2 minutes.
4. Step 4Season with 1/4 teaspoon each salt and pepper then fold in the spinach, cooked pasta and sauce and some reserved cooking liquid if mixture seems dry. Serve with additional Parmesan, if desired.