Prob the Best Pasta I’ve Made This Summer | olivianoceda
Prob the Best Pasta I’ve Made This Summer
15 mins prepServes 3
This pasta dish hides all the veggies in its sauce and uses minimal cheese, making it suitable for those who are lactose intolerant. It's easily made vegan and gluten-free, promising a delicious and healthy meal.
Cook pasta according to package directions and save 1 cup of pasta water; set aside. Dice your zucchini and finely chop the shallot and garlic. Add olive oil to a skillet. When hot, cook shallots and zucchini until soft. Add garlic for another minute or so, then pour in coconut milk. Quickly add in basil and spinach. Mix until softened and combined. Add salt and pepper to taste. Add everything from the skillet to a blender, along with the saved pasta water (start with 1/4 cup and adjust as needed for desired consistency). Blend until smooth. Pour the green sauce back to the skillet and heat on low. Add some fresh parmesan, more salt and pepper, and the juice of 1/2 lemon. Add in your cooked pasta. Mix well, then top with more parmesan and basil. Enjoy!
