To a 12-inch saucepan over high heat, add
Olive Oil (2 Tbsp)
Frozen Zucchini Spirals (10 oz)
Frozen Spinach (2 1/4 cups)
Garlic (1 Tbsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Saute until the vegetables defrost and start to release liquid for about 5 minutes.
Turn heat down to medium and lay the
Linguine (1 lb)
flat in a single layer on top of the sauteed vegetables.
Water (2 cups)
Marinara Sauce (1.5 lb)
on top so that the linguine is completely submerged. Cover and cook for 12-14 minutes, stirring halfway in between, until pasta is al dente.
Remove the cover and continue to cook until most of the liquid has evaporated about 3-5 minutes.
Optionally, garnish with
Fresh Basil (1 cup)
and serve hot.