I was struggling for inspiration for some different, fun and easy dinners for the whole family recently and I came across a recipe that got the mental juices flowing. Fun pasta shapes and the sweet pop of peas made this an instant hit at our table!

Tips to get you started:

· Frozen or fresh peas may be used.

· I used Boursin brand cheese spread but cream cheese and fresh herbs will also render a good sauce, it just takes a few moments more!

· This pasta can be made in one pot, making clean up a breeze on a busy day.

Prep time: 10-15 minutes Cook time: 10-20 minutes Serves: 4 adults and 4 kid’s portions

Ingredients:

8 oz dry pasta (mini farfalle, mini penne, rotini or cavatappi are great options, I choose the mini size pasta because I’m making this for small mouths!)

6.5 oz Boursin spreadable cheese, garlic and herb flavored

1 Tablespoon sea salt

2 Cups fresh spinach, torn into bite size pieces and stems removed

2 Cups zucchini, cut into ¼ by ½ inch pieces

1 Tablespoon Extra Virgin Olive Oil (EVOO)

2 Cloves garlic

1 Cup frozen peas

¼ Cup fresh basil, chiffonade/ribbon cut

¼ Cup grated parmesan

Part one: In a large stock pot over high heat boil about 6 cups of water with the sea salt added. When the water is at a full boil, add pasta and cook for the time designated on your pasta container, usually 9-11 minutes for dry pasta.

Part two: While the pasta cooks, slice up your zucchini, tear up your spinach, mince or press your garlic and chiffonade your basil.

Part three: Drain the pasta and rinse briefly with warm water to minimize sticking. Set pasta aside in a colander and place the EVOO in the same pot used for pasta. Add zucchini pieces and cook over medium heat for about 3 minutes. Add the garlic and cook for one minute. Add the peas and spreadable cheese to the pan and heat until the cheese has melted into a sauce and the peas are bright green in color.

Part four: Stir the pasta into the sauce and serve, topped with basil and Parmesan.

Serving suggestion: Enjoy this dish with my caprese chicken bake! (https://www.theopenbookcook.com/blog/caprese-chicken-bakehttps/wwwtheopenbookcookcom/blog-page-url/new-post-title)

Tiny chefs at home? They can help:

· Measure ingredients

· Tear the spinach

· Stir the pasta into the sauce

· Decorate servings with the toppings

Nutrition information: Total Calories: 254 // Total Fat: 10 g // Cholesterol: 16 mg // Sodium: 1195 mg // Total Carbohydrates: 32 g // Sugars: 4 g // Protein: 9 g (Calculated as 6 equal portions)

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.