Creamy Sundried Tomato Pesto Pasta with Zucchini, Spinach 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, lengthways and slice in half cm slices. Cut cherry tomatoes in half.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 6 - 8 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

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 tomato, Italian herbs and sundried tomato pesto 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 spinach. Stir gently but well until spinach wilts. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add 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, lengthways and slice in half cm slices. Cut cherry tomatoes in half.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 6 - 8 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

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 tomato, Italian herbs and sundried tomato pesto 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 spinach. Stir gently but well until spinach wilts. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add 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, lengthways and slice in half cm slices. Cut cherry tomatoes in half.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 6 - 8 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

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 tomato, Italian herbs and sundried tomato pesto 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 spinach. Stir gently but well until spinach wilts. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add 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, lengthways and slice in half cm slices. Cut cherry tomatoes in half.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 6 - 8 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

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 tomato, Italian herbs and sundried tomato pesto 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 spinach. Stir gently but well until spinach wilts. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add 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, lengthways and slice in half cm slices. Cut cherry tomatoes in half.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 6 - 8 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

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 tomato, Italian herbs and sundried tomato pesto 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 spinach. Stir gently but well until spinach wilts. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add 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, lengthways and slice in half cm slices. Cut cherry tomatoes in half.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 6 - 8 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

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 tomato, Italian herbs and sundried tomato pesto 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 spinach. Stir gently but well until spinach wilts. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!