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1-2 tablespoons olive oil

1 shallot, finely diced

2 cloves garlic, finely chopped

1 ½ zucchini, thinly sliced

Seasonings

9 oz chicken, sausage, or other protein

5 ounces pasta

3 cups vegetable broth

Juice of 1 lemon

½ cup grated parmesan, plus more to top

Optional: Spinach

Optional: Tomatoes

¼ cup sliced basil, plus more for garnish

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1. In a large skillet on medium heat, coat the bottom of the pan in 1-2 tablespoons olive oil (make sure it’s coating the entirety of the pan). Add the zucchini, trying to get as much as you can in a single layer. Season with salt, and cook for about 10 minutes until zucchini is golden brown and starting to crisp around the edges, stirring every few minutes to help with even cooking.

2. Remove the zucchini from the skillet and transfer to a paper-towel-lined plate to help remove some of the excess oil. Set aside.

3. In the same skillet on medium-low heat, add a little more olive oil to the pan, if needed. Add chicken to brown. Add the shallots and garlic, season with salt and pepper and herbs / spices, and cook for a few minutes until shallots have began to soften.

4. Mix in the pasta and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 10-15 minutes until pasta is tender but just al-dente. Every pasta shape is different, so start checking around 10 minutes. You may need longer than 15 minutes depending on your pasta size.

5. Turn the heat to low, and mix in your cooked zucchini, Parmesan, basil, and lemon juice. Stir together until everything is smooth and creamy, and then serve warm, topped with more basil and Parmesan, if desired.

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