Cathi's Florentine Zucchini

Zucchini cooked Florentine-style with spinach, cheese, and likely a creamy or tomato base. Savory and vegetarian-friendly.

pound seashell pasta

tablespoons olive oil 1 onion, chopped

cloves garlic, chopped

zucchini, cut into 1/2-inch slices salt and pepper to taste

2/3 cup white wine

1/2 pound ricotta cheese

1/4 teaspoon ground cinnamon

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