1: Heat a grill pan, coat with olive oil, and place zucchini slices onto the grill, sprinkle with salt and pepper. Cook for 1-3 minutes a side until just charred. Remove, chop into bite-sized pieces, and set aside.
2: Heat a large pot, add olive oil, shallot, and garlic, and cook until just fragrant. Add in the spinach a handful at a time until it’s all wilted. Add in the peas and heavy cream.
3: Let the contents come to a simmer, stirring frequently until reduced by half, about 4 minutes.
4: Pour in the lemon juice, parsley, and season with salt and pepper. Using an immersion blender, blend the contents until smooth.
5: Add the drained pasta (and 2 tbsp of pasta water) and cooked zucchini, mix until combined, let simmer until pasta is cooked and sauce has thickened slightly, about 2-3 minutes. Taste for seasonings.
6: Pour into a serving dish, top with a dollop of ricotta, garnish with lemon zest, freshly cracked pepper, and parmesan. Enjoy!
