3 tbsp olive oil
4 cloves of garlic
1 brown onion
4 sprigs of fresh thyme
3 tbsp pickled capers (use the brine as well)
½ large zucchini or 1 small, sliced into thin half moons
1 small broccoli, broken into small florets and stem sliced thinly
2 handfuls whole spinach leaves, rinsed
1/4 cup thickened cream
1 1/2 cup frozen peas
1-2 tbsp lemon juice and a little zest
sea salt and pepper
chopped fresh parsley, for serving
Pasta for 4 servings
Heat oil in a large skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute. Add zucchini and broccoli and cook until almost tender. Now add peas, spinach, cream, lemon, salt and pepper and cook until the spinach is just wilted. Taste and adjust the flavors to your liking.
Add the cooked pasta to the skillet and mix to combine.
Scatter over fresh parsley and serve.