Ingredients

• 400 g fettuccine pasta
• 1/2 cup vegetable stock
• small onion, chopped finely
• 2 cloves garlic, crushed
• 2 courgettes, cut into thin sticks
• 3/4 cup sun-dried tomatoes in water, chopped
• 2 cups spinach
• 1 Tbsp olive oil
• 1/2 cup grated parmesan
• 2 Tbsp shaved parmesan (garnish)
• black pepper to season

Directions

Cook pasta following packet directions until al dente. Spray a large non-stick frying pan with oil, cook onion and garlic, stirring over a medium heat until soft but not browned.

Add half the stock to frying pan, add courgettes and cook, stirring for 5 mins until soft. Add tomatoes, spinach and remaining stock to pan.

Drain pasta, then add to pan with oil and grated parmesan. Toss gently. Serve with shaved parmesan garnish and pepper to taste.