This Green Angel Pasta from Chris Reilly at Traffic Jam & Snug features angel-hair pasta with sautéed zucchini, spinach, and grated Bleu Asiago, dressed with a drop of truffle oil.

Cook the pasta in salted boiling water for 4 minutes until al dente. Reserve 2 tablespoons cooking water. Drain the pasta, and set aside.

Heat olive oil over medium heat. Sauté garlic for 30 seconds; add zucchini and sauté. Add spinach; toss to wilt.

Add the cooked, drained pasta with the reserved cooking water. Toss well. Top with grated Bleu Asiago, plate, and finish with truffle oil. Serve immediately.