Another non-recipe recipe. Few instructions and open to your interpretation. As someone who likes rules and instructions, I would personally be annoyed by this. Hope that’s not the case for you thoooooough!
Ingredients
3 tbsp olive oil
2 large zucchini, sliced in half length wise, then cut into 1/3” slices
1 large leek, cleaned (they’re sandy lil guys!), pale green and white part only, sliced lengthwise, then cut into 1/3” slices
A couple large handfuls of spinach
1 lemon
1 lb pasta, I used rigatoni – the large holes and ridges catch all the goodness
Kosher salt
Parsely
Grated sharp white cheddar cheese, (as much as you want!)
What to Do
Add olive oil to a large pan (higher sides help), set over medium high heat.
Once glistening, add leeks and a pinch of salt. Turn heat down to medium. Mix and cook until the leeks soften. 5-10 minutes. I said this was a non-recipe recipe.
Add zucchini, another pinch of salt, and mix and cook until the leeks and zucchini are suuuper soft. They’ll lose their beautiful green for a less inspiring beigey tone, but very delicious! This may be anywhere from 15-20 minutes (-ISH).
Meanwhile, cook your pasta in heavily salted water. Reserve a 1/2 cup of pasta water then drain pasta once it’s very al dente.
Add lemon zest and spinach to zucchini/leek pan and cook until spinach is wilted.
Add drained pasta to zucchini/leek/spinach pan. Stir and add in reserved pasta water. Mix, mix, mix.
Turn the heat off and add lemon juice and parsley. You can add cheese now or garnish at the end or both. Keep on mixin until it looks well combined. Taste for salt.
Top servings with cheese and enjoy!
