- 2 cups baby spinach
- 1/ 2 finely chopped onion
- 3 tablespoon minced garlic
- 2 1/ 2 tablespoon olive oil
- 1 1/ 2 tablespoon crushed black pepper
- 2 courgettes
- 3 tablespoon grated fresh Parmesan
- 2 tablespoon finely chopped spring onions
- 1/ 2 packet fettuccine
In a large pan heat water. Add 1 tbsp olive oil and some salt to flavor the water. Cook the fettuccine el dente according to box directions. Drain the pasta, reserving ½ cup of pasta water. While that is cooking, make the spinach.
Heat ½ tbsp olive oil in a pan. Add onion, 1 tbsp garlic, ½ tbsp black pepper and salt. Cook till the onion caramelizes. Then add the spinach. Stir to combine till spinach softens. Turn the gas off. Keep aside.
Use a peeler to cut the courgettes into thin strips. Stir the courgette strips for a couple of secs in the hot pan after taking out the spinach. Quickly remove from heat and keep aside.
Heat 1 tbsp olive oil in the pan. Add in 2 tbsp garlic, 1 tbsp black pepper, salt, and cook a couple of seconds, before adding in the strained pasta. Add the reserved pasta water. Stir to combine everything.
Pour pasta on a plate. Top with sautéed spinach, stir fried courgette, and grated Parmesan.