prob the best pasta i’ve made this summer. sauce hides alll the veggies. easily made vegan/gf and so, so, sooo good. recipe inspiration comes from The Modern Proper.

ingredients//

2 zucchini

1 large shallot

4-5 cloves garlic

1/2 cup coconut milk

1/2 lemon, juiced

handful of spinach

handful of basil

fresh parmesan cheese (or vegan!)

pasta of choice

salt, pepper, olive oil

method//

cook pasta and save 1c pasta water, set aside.

dice your zucchini + finely chop shallot/garlic. add olive oil to a skillet - when hot, cook shallots and zucchini until soft. add garlic for another minute or so, and then pour in coconut milk. quickly add in basil + spinach. mix until softened/combined. add salt + pepper to taste.

add everything to a blender + pasta water. i started with 1/4c of pasta water because i didn’t want mine to be too runny, so user discretion advised! blend + add green sauce back to skillet on low heat. add some fresh parm, more salt & pepper, and juice of 1/2 lemon.

add in your pasta. mix, add more parm/basil on top. enjoy! </aside>