Ingredients

The following ingredients have 4 Servings
  • 60g butter
  • 2 cups baby spinach
  • 200g dried spaghetti
  • 2 anchovies, finely chopped (optional)*
  • 1 garlic clove, finely chopped
  • ½ small onion, finely chopped
  • 2 zucchinis, cut into fine matchsticks
  • ¼ tsp salt
  • grated parmesan cheese, to serve

Instruction

  • <p>1. Heat two-thirds of the butter in a small pan over low heat and sauté the spinach for about a minute, until just wilted. Transfer the spinach and butter into the bowl of a small food processor or blender and process to a smooth purée.</p> <p>2. Cook the pasta in plenty of boiling salted water according to the packet directions. In a large frying pan, heat the remaining butter over medium heat and fry the anchovies (if using), garlic and onion until fragrant.</p> <p>3. Add the zucchini and salt and toss for about 3 minutes until softened.</p> <p>4. When the pasta is cooked to your liking, transfer it into the zucchini and toss to combine. Remove from the heat and stir through the spinach puree.</p> <p>5. Serve topped with a little parmesan cheese.</p> <p>*Omit the anchovies for a vegetarian version</p>