One Version of Spinach Pasta with Veggies

I love this Hill Country Gourmet Pasta that I buy in farmers markets. My favorite flavor is Spinach, Garlic, Basil. You can throw anything in there that you want. I usually make this when I need to save money, have leftovers I need to use up, or am sick and don't want to spend a lot of time cooking. You can make this as complicated or simple as you want! My favorite version is just spinach, peas, cranberries, and butter - it takes about 6 minutes, has little no mess, and is healthy and satisfying. Here, I will give you the version that I will be making tonight because I have stuff I need to use up.

For two people plus leftovers

• Spinach pasta (homemade or other) - enough for two plus leftovers
• Fresh Spinach - as much as you have (cannot have enough spinach!)
• Frozen Peas - quarter to half a bag
• Zucchini - I will be using two
• Chicken (I use leftover roasted chicken in this - if I have none then I omit chicken)
• Parmesan or Pecorino Cheese - just a small amount grated
• Basil Pesto - 1-2 tablespoons
• 1/4 tbsp butter (optional)
• drizzle of olive or truffle oil
• Salt - to taste
• Fresh Pepper - to taste
• Fresh Basil if you have any
• reserve pasta water
• Cranberries (optional but I love them)

Make pasta according to instructions. Strain and reserve about a half cup of the pasta water.

In a skillet, saute garlic, shallots, and zucchini.Once done cooking, combine with pasta, spinach and peas. Add butter, pesto, salt and pepper and a drizzle of olive or truffle oil and a little bit of the pasta water (amount depends on thinness of sauce that you want) and mix well. Top with warmed chicken and cranberries and cheese and enjoy!