Fettuccine with Zucchini and Spinach

Sauce: Trim the ends of the zucchini and slice lengthwise very thinly. Put the oil, garlic and chilli in a large sauté pan and heat gently to infuse the flavours. Increase the heat, add the zucchini and season. Turn to coat in the oil; add the white wine and cover.

Cook for about 10 minutes, tossing a couple of times until the zucchini have softened and taken on a little colour. Add the butter, lemon zest and juice and the spinach and gently combine – don’t worry if some of the zucchini breaks up. Season.

Pasta: Cook the fettuccine in a large pot of boiling, well salted water until al dente. Drain, reserving 1⁄4 cup of the cooking water.

Tip the pasta onto the zucchini, adding the reserved water if more liquid is needed. Toss and add the cheese. Season. Transfer to a large warm bowl and serve immediately with lemon wedges on the side. Serves 4