If sending this soup to school in a lunch box, pack in an insulated thermos and top off with hot water at home. Use a spiralizer to make fun zucchini noodles, or a vegetable peeler for ribbons. Or just finely chop for faster prep.
1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/2 cup cooked whole-grain small shell pasta (about 1 oz. uncooked)
1/2 cup zucchini noodles, zucchini ribbons, or chopped zucchini
1/2 cup chopped fresh spinach
1 1/2 tablespoons finely grated Parmesan cheese
Est. added sugars 0g
How to Make It
Combine marinara, pepper, and salt in the bottom of a 1-pint wide-mouth jar. Layer in pasta, zucchini, spinach, and cheese; seal. Refrigerate until ready to use.
Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.
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