While we cooked a pot of wide egg noodles we sliced a bunch of small zucchinis.
In a pan we roasted 2 handful of pine nuts and chopped them up.
With an immersion blender we mixed up 200g spinach, 2 cloves of garlic, 600 ml vegetable broth, 300g yogurt, and 2tbls flour. Lucy warmed it up in the pan and added salt, pepper, and the zest of 2 lemons.
A minute before the pasta was done Lucy added the zucchini slices. We drained the pasta.
It all got tossed together and served.