Classic Zucchini Parmesan Skillet

1. Requires 30 minutes of prep and cooking time. Preheat the oven to 425ºF. Place the medium pot on high heat with 4 cups of water and a 1/2 teaspoon of salt. Bring to a boil then add in the fresh pasta. Return to boil for 2 minutes. Reserve a 1/4 cup of cooking liquid then drain the pasta. Return the pasta, cooking liquid and the tomato basil sauce to the pot and heat for 1-2 minutes. Remove from heat and set aside until Step 4.

2. While the pasta and sauce are cooking, wash and dry, then slice the zucchini into 1/2-inch rounds. Place the large sauté pan on medium-high heat with 4-5 teaspoons of oil. Heat for 3 minutes, then gently place the sliced zucchini in the pan. Cook for 1-2 minutes per side until the squash is browned and softened. Stir in the spinach and cook until wilted. Season with a dash of salt and pepper. (For a bit of spice, red chili flakes make a nice addition!)

3. Turn off the burner. Stir in the Parmesan bechamel until well mixed with the vegetables.

4. To assemble the casserole, spread the pasta mixture into the bottom of the oven-proof dish. Spoon on the creamy vegetables, then sprinkle on the Italian Cheese. Place in the oven for 8-12 minutes (check it halfway through as oven temperatures vary) to warm thoroughly and melt the cheese. Chef's tip: for an "au gratin" effect, heat the casserole under the broiler for 2-3 minutes to brown the cheese. Please turn off all heating elements.

5. Divide the casserole between two plates, then dig in!

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.