Creamy Bucatini with Zucchini, Peas, and Spinach
This creamy bucatini with zucchini, peas, and spinach is stuffed full of fresh veggies, so easy, and super delicious!
Yield: 6 servings
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 2 medium zucchini, quartered lengthwise then thinly sliced into quarter moons
  • 1 lb baby spinach
  • 4 cups frozen peas
  • small bunch of parsley, leaves minced
  • salt and black pepper, to taste
  • 1 cup heavy cream
  • 1 lb bucatini
  • grated parmesan cheese, for serving
  • red pepper flakes, for serving
  1. Combine the butter and olive oil in a large heavy-bottomed pan over medium heat. Add the zucchini and fry for 7-8 minutes, or until it starts to color. Add in the spinach, a handful at a time, until wilted. Stir in the peas and parsley and cook until peas are heated through. Season to taste with salt and black pepper.
  2. Pour the cream into the vegetables and allow to simmer for a minute.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini according to package directions. Drain and toss with the vegetable and cream sauce. Season again to taste. Divide among serving bowls and top with parmesan cheese and red pepper flakes, as desired.
Adapted slightly from Greenfeast: Spring, Summer
Recipe by Joanne Eats Well With Others at