FARFALLE WITH COURGETTE, SPINACH & LEMON,

SERVES 4

INGREDIENTS

375g farfalle pasta

6 medium courgettes

30g butter

1 Tbsp olive oil

2 cloves garlic, crushed

¼ cup dry white wine

¹⁄³ cup vegetable stock

½ cup cream

2 tsp finely grated lemon zest

75g baby spinach leaves

¹⁄³ cup coarsely chopped chives

¼ cup coarsely grated parmesan

1 Cook farfalle pasta in a large saucepan of boiling, salted water until just tender; drain. Return to the pan.

2 Meanwhile, cut courgettes in half lengthways and slice thinly on the diagonal.

3 Heat butter and oil in a large, deep frying pan over high heat; cook courgette and garlic, stirring, for 8 minutes or until courgette is just tender. Add wine and stock and bring to the boil. Reduce heat; stir in cream, zest, spinach and chives until mixture is hot.

4 Add pasta, season and toss to combine. Serve topped with grated parmesan.