Zucchini, Spinach, Garlic And Lemon Linguini

• 1 packet fresh linguini
• 4 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves of garlic, roughly chopped
• 1 large zucchini, diced
• 1/2 teaspoon plus 1/2 tsp. salt
• 1/2 pound fresh baby spinach
• zest of half a lemon
• juice of half a lemon
• 1 tablespoon coconut vinegar
• 1/2 cup grated parmesan cheese, plus more for topping

1. Begin boiling water for linguini.
2. In a large saute pan add butter and Olive oil on medium high heat. When butter begins to foam, add garlic and zucchini. Add first 1/2 tsp salt. When the veggies begin to brown add your pasta to the water to cook.
3. Add spinach, lemon zest, lemon juice and vinegar along with the rest of the salt to the zucchini and stir until spinach wilts. Add two ladles of pasta water and stir until water thicken slightly.
4. When pasta is cooked, add to vegetables and mix, adding in the cheese. If you need a little more pasta water, add now.
5. Serve with extra cheese.

linguini, butter, olive oil, garlic, zucchini, salt, baby spinach, zest of half a lemon, lemon, coconut vinegar, parmesan cheese

Taken from food52.com/recipes/68332-zucchini-spinach-garlic-and-lemon-linguini (may not work)