Creamy Sundried Tomato Pesto Pasta with Zucchini and Parmesan

Place a pot of water on the stove and bring to the boil for cooking pasta. Peel and finely chop garlic. Cut zucchini in half length ways and slice in half cm slices. Cut cherry tomatoes in half

Tip! You can grate the zucchini if you'd like to disguise the vegies.

Add a big pinch of salt to the rapidly boiling water. Add the fusilli pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Tip! Take the pasta off just before it is cooked through. You will finish cooking it in the sauce.

Heat a large frypan over medium-high heat, add a drizzle of oil and add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and Sugo ai Peperoni and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the cherry tomatoes and the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!

Place a pot of water on the stove and bring to the boil for cooking pasta. Peel and finely chop garlic. Cut zucchini in half length ways and slice in half cm slices. Cut cherry tomatoes in half

Tip! You can grate the zucchini if you'd like to disguise the vegies.

Add a big pinch of salt to the rapidly boiling water. Add the fusilli pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Tip! Take the pasta off just before it is cooked through. You will finish cooking it in the sauce.

Heat a large frypan over medium-high heat, add a drizzle of oil and add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and Sugo ai Peperoni and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the cherry tomatoes and the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!