One Pot Courgette Pasta with Parmesan & Spinach

I love the fact that we can still ‘hold-on’ to summer with beautiful organic courgettes still available at the end of autumn.

A very easy one pot pasta dish that is so easy to make but delivers on flavour.

Seasonal Swaps: You can use any greens you have, chard or kale will work well.

• 6 tablespoons olive oil
• 1 teaspoon fennel seeds
• pinch (or two) chilli flakes (opt)
• 500/600g courgettes, coarsely grated
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons salt
• 300g short pasta, I used gluten-free fusilli
• 1,1/1,2 litres vegetable stock
• lemon, zest & juice to taste
• 4 handfuls baby spinach, roughly chopped
• 1/2 cup parmesan, finely grated
• dill to garnish
• to serve: 1/4 cup crumbled feta, store-bought breadcrumbs (roughly chopped)

1. Heat the oil in a large saucepan, add the chilli flakes and fennel seeds and stir until fragrant, 3 minutes.
2. Add the onion, courgette and 1 teaspoon salt and cook, covered until the courgette and onion are soft, about 8 minutes.
3. Add the garlic and another teaspoon salt and cook until fragrant, 3 minutes.
4. Add the pasta and stock (heated until hot) and stir well so the pasta do not stick together, bring to a gentle simmer and cook, covered, stirring occasionally until the pasta is al dente. Add the spinach and stir through until wilted.
5. Add most of the parmesan, lemon zest and a squeeze juice, taste and season with salt and pepper. Sprinkle over the dill & a drizzle olive oil. Add the rest of the parmesan and the crumbled feta.
6. Serve the pasta in the middle of the table along with the roughly chopped breadcrumbs, lemon and extra parmesan on the side. Enjoy!