½ lb pasta
3 tbsp olive oil
1 clove of garlic, finely chopped
1 tsp dried Italian seasoning OR 1 1/2Tsp. of fresh Thyme
3 small Italian zucchini or Magda squash sliced lengthwise, then into 1/4 inch slices
3 cups fresh spinach
6 slow roasted tomato halves -chopped into quarters with skin removed
¾ cup hot vegetable or chicken broth
1 tbsp fresh chopped basil
1 tbsp whipping cream
grated Parmesan or Romano
1
Boil water in a large pot. Add salt and pasta. While the pasta is boiling, saute the garlic, zucchini, and herbs in a large skillet until the zucchini is a light golden brown. Then add the spinach to the pan and cook until wilted. 1 to 2 minutes. Then add the slow roasted tomatoes. (If you're waiting for the pasta to cook, turn off the heat under the veggies so they don't get too soft.
2
Once the pasta is cooked, add it to the vegetables, then add the broth, the whipping cream, and the chopped basil, and stir to combine over medium heat. (If too dry, add more broth.) Season to taste with salt and pepper. Serve with grated Parmesan or Romano cheese.
Ingredients
½ lb pasta
3 tbsp olive oil
1 clove of garlic, finely chopped
1 tsp dried Italian seasoning OR 1 1/2Tsp. of fresh Thyme
3 small Italian zucchini or Magda squash sliced lengthwise, then into 1/4 inch slices
3 cups fresh spinach
6 slow roasted tomato halves -chopped into quarters with skin removed
¾ cup hot vegetable or chicken broth
1 tbsp fresh chopped basil
1 tbsp whipping cream
grated Parmesan or Romano
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