Mediterranean “Pasta”

2 Large Zucchini – Spiral Sliced
1 Cup Spinach – Packed
2 Tbs. Olive Oil
2 Tbs. Butter
5 Cloves Garlic – Minced
Salt and Pepper – To Taste
¼ Cup Sun-Dried Tomatoes
2 Tbs. Capers
2 Tbs. Italian Flat Leaf Parsley – Chopped
10 Kalamata Olives – Halved
¼ Cup Parmesan Cheese – Shredded
¼ Cup Feta Cheese – Crumbled
(2 Tbs. Peace and Love)

In a large sauté pan, over medium heat, add zucchini, spinach, olive oil, butter, garlic, and salt and pepper. Sauté until zucchini is tender and spinach is wilted. Drain excess liquid.

To the pan, add sun-dried tomatoes, capers, parsley, and kalamata olives. Stir to mix in and sauté 2-3 minutes.

Remove from heat and toss with Parmesan and feta cheeses before serving.

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