Easy and flavourful pasta dish that’s light and loaded with vegetables (topped with cream sauce of course). Broil it after for a beautifully golden brown, melted cheesy top!
- ½ lb Plain Trumpet pasta (or any of the other short pastas at Olive Us, like Trumpet Herb)
- 3 Tbsp Olive Us Garlic Olive Oil (or Tuscan Herb, Single Varietal, or Wild Mushroom and Sage)
- 1 shallot, minced
- 2C spinach, roughly chopped
- 1 medium zucchini, cubed or sliced
- 1C mushrooms, sliced (optional)
- 1C cooked chicken or vegan protein (optional)
- 5 sprigs thyme
- 1C grated parmesan
- 3 Tbsp Olive Us Garlic Olive Oil (or Single Varietal EVOO)
- 2 Tbsp white flour
- 2C whole milk
- salt and pepper to taste
Bring a pot of salted water to a rolling boil. Add the pasta and cook for about 10-12 minutes or until al dente.
While the pasta is boiling, make the white sauce. In a large saucepan over medium heat, add olive oil. Stir in the flour to create a roux. Stir constantly for about 2 minutes (ensure the heat is kept at medium so the flour doesn’t burn). Pour in the milk, stirring quickly with every addition to avoid creating lumps. Once the milk is all stirred in, let the sauce come to a low simmer, stirring frequently as it thickens. Once thickened (about 8-10 minutes), add salt and pepper to taste and remove from heat.
In another large saucepan over medium-high heat, add 3 Tbsp of the olive oil and heat until it shimmers. Add shallot and saute for 2-3 minutes until lightly browned. Add zucchini and a couple tablespoons of water and cover for 7-8 minutes, stirring as needed, until browned (if using, also add mushrooms with the zucchini but leave out the water. Do not cover. Cooked until lightly browned). Add cooked chicken if using and heat until warmed through. Remove from heat.
Set the oven to broil (500F). Drain the pasta, reserving 1/4C of pasta water. In a large, heat proof casserole or baking dish, add the pasta, reserved pasta water, cream sauce, spinach, and zucchini and stir to thoroughly coat the pasta in vegetables and sauce. Top generously with parmesan (and bread crumbs if desired) and broil for about 2 minutes, until the top becomes golden brown. Watch carefully to ensure the cheese does not burn. Remove from the oven and serve immediately. Enjoy!