1 zucchini, chopped
1 handful of baby spinach, chopped
1 bunch of basil
1 garlic clove
1 pat of grass-fed butter or olive oil
Dash of sea or himalayan salt to taste

Heat a sauce pan over medium heat. Add pat of butter or teaspoon of olive oil. Add minced garlic clove. Saute over heat for 1 minute before browning. Add chopped spinach and zucchini. Saute for five minutes or until vegetables are tender and cooked. Transfer contents to blender or food processor. Add fresh basil. Blend until creamy. Add sauce to gluten-free pasta or preferred pasta, toss and serve immediately. (Sauce can be frozen in an ice cube tray and used later.)