Spinach and Zucchini Pasta

I rarely ever order pasta at a restaurant because I like my dish full of fresh vegetables and some sauce - not just sauce or cream poured over plain pasta. This spinach sauce is simple, quick, and yum!

Boil pasta as per instructions, drain, and keep aside.

For the sauce:
1 bunch of spinach leaves blanched and pureed
1 zucchini, finely sliced
1 small onion, diced
5-6 pieces of chopped Mushroom or Asparagus
3-4 cloves garlic, chopped
2-3 pieces sun-dried tomatoes
5-6 olives thinly sliced
Zest of 1 lemon
1 tbsp chilli flakes
1/2 cup cheese cheese (I use Cheddar)
3 tbsps milk
Salt/pepper to taste

Heat oil in a pan on medium to high heat and put in the garlic, then the onion after 30 seconds. Don't let it brown. Add the sun-dried tomatoes and stir for another 30 seconds.

Throw in the zucchini, and the mushroom or asparagus and salt and pepper. Turn the heat to medium and mix well till cooked. You may want to turn up the heat so that the excess water dries up. Then add the spinach puree and coat the vegetables all over. Once cooked, stir in the cheese. After that add the milk and while it heats up add the lemon zest. Before you take it off the heat, add the olives and chilli flakes. Pour over the pasta and serve hot.