Ingredients:

  • 1 lb (450g) penne pasta
  • 2 medium zucchini
  • 2 cups (300g) cherry tomatoes
  • 3 cloves garlic
  • 2 cups (60g) fresh baby spinach
  • 1 small lemon, juiced
  • 3 tbsp (42g) extra-virgin olive oil
  • 1/2 tsp (3g) red pepper flakes
  • 1/2 cup (15g) freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Note: Salt the water heavily so the pasta is seasoned from the inside. Before draining, reserve 1 cup (240ml) of the starchy pasta water.
  2. Heat 3 tbsp (42g) of olive oil in the skillet over medium high heat. Add the zucchini in a single layer and sear undisturbed for 3-4 minutes until golden brown.
  3. Toss in the cherry tomatoes and cook for another 3 minutes until the skins begin to blister and collapse.
  4. Reduce heat to medium. Stir in the sliced garlic and red pepper flakes. Sauté for 60 seconds until the garlic is fragrant and translucent.
  5. Add the cooked pasta directly into the skillet. Note: Don't worry if some water drips in; it helps the emulsion.
  6. Pour in 1/2 cup (120ml) of the reserved pasta water and the lemon juice.
  7. Toss vigorously over medium heat for 2 minutes until a glossy glaze forms around every noodle.
  8. Fold in the baby spinach until just wilted. Note: This happens fast, usually in about 30 seconds.
  9. Remove from heat and stir in the freshly grated Parmesan cheese.
  10. Season with salt and black pepper to taste before serving.