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Cooking 101
This is a nutrient-packed, delicious family pleaser and the perfect one-pot meal if you’re having a few friends over and don’t know what to make. It’s why having that pouch of Chimichurri in your fridge is always a good idea.
Chef Tip: Zesting the lemon into the butter with the garlic at the beginning of the recipe is such a great way to infuse flavor into the dish, you may find yourself doing it in other recipes as well!
Butter
2 cloves garlic, chopped
1 lemon
1 pound penne, fusilli or farfalle pasta
2 zucchini or summer squash, chopped
Salt
4 cups vegetable broth
1 cup whole milk ricotta cheese
3-4 cups baby spinach
Parmesan, breadcrumbs, and/or toasted walnuts (optional garnish)
In a large pot set over medium heat, melt the butter with the garlic and the zest of the lemon, and cook for about 3 minutes, until the butter is browning. Add in the pasta and toss to coat in the butter. Stir in the zucchini, add a big pinch of salt, and then add the broth
Bring to a boil over high heat and, stirring frequently, cook for about 8 minutes until the pasta is tender all the way through, but still firm
Stir in the ricotta, spinach, and about a ½ pouch of Herby Chimichurri. Cook for about 2 more minutes until very creamy and the spinach is wilted
Serve topped with Parmesan, breadcrumbs, or chopped walnuts
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