Combining store-cupboard staples such as artichokes and pasta with a fresh seasonal vegetable makes it easy to put a meal on the table, pronto.
300 grams dried spaghetti
1 tablespoon olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
2 zucchini, cut into matchsticks
340 gram jar marinated artichoke hearts, drained
3 tablespoons cream
zest 1 lemon
2 tablespoons lemon juice
½ cup freshly grated Parmesan plus extra for serving
2 tablespoons chopped flat-leaf parsley
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.