Prep:

1. Prepare the fresh ingredients: Chop the zucchini, shallots, garlic, and red chilies (if using) as indicated in the ‘ingredients’ section. Slice ½ tablespoon of basil for garnish and set aside the rest for the zucchini pasta sauce. Wash the baby spinach if needed. Use a block grater to grate the Parmigiano Reggiano cheese.

Creamy Zucchini Pasta:

1. Caramelize the zucchini: Heat 1 tablespoon extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the diced zucchini and ½ teaspoon kosher salt. Sauté occasionally for 10-15 minutes, until starting to turn golden brown and caramelized.
2. Sauté the aromatics and seasonings: Add the shallots and sauté for 40 seconds until just starting to soften. Then add the garlic and chilies and sauté for 30 seconds until fragrant. Stir in ¾ teaspoon kosher salt, black pepper, Italian seasoning, ground cayenne and crushed red pepper flakes.
3. Add the baby spinach and basil: Add the baby spinach and the fresh basil and mix until the just wilted. Switch off the heat.
4. Blend: Transfer the zucchini mixture to a high-speed blender (see note 3 if using a food processor). Add 2 tablespoons of the Parmigiano Reggiano cheese, the ricotta cheese, and lemon juice. Blend until smooth and creamy. Taste and add more lemon juice or salt if desired.
5. Cook the pasta: Cook the shells pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and return the pasta back to the pot.
6. Toss cooked pasta with the sauce: Add the creamy zucchini sauce and 2 tablespoons reserved pasta water to the pot with the pasta. Mix until the sauce is creamy, adding more pasta water if needed, and it coats the pasta evenly.
7. Serve: Divide evenly onto plates and garnish with the reserved grated Parmigiano Reggiano cheese (plus more if desired) and sliced fresh basil. Sprinkle with Everything Bagel Seasoning and/or chili flakes if you like and serve immediately.