Spinach and Artichoke Pasta with Zoodles

Cut the ends off of the zucchini and either use a spiralizer to make zucchini noodles or use a peeler to shave thin, long slices of zucchini. Stack the slices and cut into thirds with a knife to ¼-inch “noodles.” Toss the zucchini noodles with ½ teaspoon of the salt. 

In a large, wide pot (such as the Cravings’ family pan), cook the pasta according to package directions in generously salted water to al dente. In the last 2 minutes of cooking, add the zucchini. Drain, reserving ½ cup pasta water. Dry out the pot, add 1½ tablespoons of the olive oil, heat to medium-high, and add the cherry tomatoes and artichokes. Cook, not moving, until the tomatoes burst a bit and the underside of the artichokes are slightly golden, 3–4 minutes. Transfer to a bowl.

To the same pot, add the remaining 1½ tablespoons of oil, then add the mushrooms and garlic and cook, stirring, until the mushrooms begin to release their water, 5 minutes. Add the spinach and cook, stirring, until wilted, 1–2 minutes.

Lower the heat to medium, add the Boursin and ¼ cup of the pasta water and cook, stirring, until a thin sauce is formed, 1 minute. Return the pasta to the pot with the Parm, remaining ½ teaspoon salt, and the pepper. Toss until warmed through, then gently add the zucchini and cook, using tongs to mix, 2–3 minutes. Mix in tomatoes and artichokes. Divide among bowls and garnish with more Parm.