Zucchini, Artichoke and Lemon Pasta

Cook the spaghetti in a large saucepan of boiling salted water until al dente. Reserve 1 cup of the cooking water then drain the spaghetti and tip back into the saucepan. Toss with a little olive oil and cover to keep warm.

Heat the olive oil in a large sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until the onion is tender.

Uncover and add the zucchini and artichokes and cook for a few minutes until the zucchini is just tender. Add the cream, lemon zest and juice, Parmesan and ½ a cup of the reserved cooking water. Season with pepper only (the cooking water has already been salted) and simmer until reduced a little.

Tip the sauce over the hot spaghetti and combine, adding a little extra cooking water if needed to loosen the sauce. Stir in the parsley.

To serve: Divide the pasta and vegetables between warm bowls and top with extra Parmesan and a grind of pepper.