Gemelli with Cream, Zucchini and Basil

Adapted from Jeanne Lemlin’s Vegetarian Classics. New York, NY: HarperCollins Publishers Inc., 2001.

Gemelli with Zucchini

Gemelli with Zucchini

1 pound gemelli, or any pasta
2 Tbsp. olive oil
1 small onion, diced
2 medium zucchini, quartered lengthwise and thinly sliced
2 garlic cloves, minced
2 cups shredded fresh spinach
1/3 cup finely shredded basil
1 cup heavy cream
salt & fresh ground black pepper to taste
1/2 cup freshly grated Parmesan

Cook pasta.

Heat the olive oil in a large skillet. Saute onion, zucchini and garlic until tender, about 10 minutes. Add spinach and cook until wilted. Add salt and pepper.

Add cream and bring to a simmer, cook until thickened. Add cheese and stir until heated through. Add pasta and stir to coat. Toss with fresh basil and serve.

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