I love Hill Country Gourmet Pasta that I buy in farmers markets. My favorite is Spinach, Garlic, and Basil Linguine. The beauty of this pasta is that you can throw anything in there that you are craving or need to use up. 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 give you the version that I will be making tonight because I have stuff I need to use up.

Serves 2, 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 (undercook by two minutes, then add pasta to saute pan to finish cooking in sauce). 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, cheese 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!