INGREDIENTS

400g long pasta
120ml extra virgin, olive oil
4 cloves of garlic, finely chopped
sea salt and freshly cracked black pepper
6 medium zucchini, cut into 3cm slices
2-3 tbsp white wine
1/2 cup of fresh or frozen peas
3 handfuls baby spinach, shredded
1 small red chilli, finely sliced
4 tbsp pouring cream
120g grated pecorino cheese

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METHOD

1. Cook pasta in plenty of lightly salted boiling water for 10-12min or until al dente. Drain.
2. Meanwhile, place 100ml olive oil in a large, heavy-based pan over medium heat. Add garlic and salt. Cook for 2min then reduce heat to very low and add zucchini. Stir occasionally for about 40min or until zucchini is golden and soft. Add wine, peas and spinach and stir. Add cooked pasta, chilli, cream and remaining olive oil. Stir and season to taste. Serve sprinkled with pecorino cheese.