Ingredients:

• 250g penne pasta
• 250ml chicken stock
• 50g freshly grated parmesan
• ¼ tsp dried chilli flakes
• 2 medium sized zucchini grated
• 20g pine nuts roasted
• 4cl garlic finely chopped
• 1b English spinach blanched and chopped (to blanch the spinach  bring a pot of well salted water to the boil then   pop the spinach in for 1 minute, you can reuse the water for your pasta)
• 2Tbsp extra virgin olive oil
• Salt and pepper

Method:

1. Using the pot of boiling water that you have blanched your spinach in, cook your pasta for the recommended time on the packet.  Then strain.
2. In a large pan heat your oil when hot add your garlic and chilli flakes sprinkle with a good couple of pinches of salt and pepper and sweat off for 1 minute
3. Add your spinach
4. Add your chicken stock and bring to the boil, let the stock reduce by about ½ when you have a nice sauce like consistency
5. Add the grated zucchini and stir through
6. Add your cooked pasta and stir to combine
7. Add your parmesan and pine nuts and stir to combine.