1. Heat vegetable stock and combine with Molly McButter®, set aside.
2. Heat olive oil in a large skillet over medium- high heat. Add zucchini and cook for 2-3 minutes, add tomatoes and garlic and cook for another 2 minutes.
3. Add pasta and spinach to skillet mixture and combine until spinach turns bright green. Add stock and mix well. Remove from heat and stir in Parmesan cheese before serving.
Nutritional
Information Per Serving
Actual Serving
Size: 6.9ounces (194.7g)
