• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan with a drizzle of olive oil. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, grate zucchini. • Finely chop celery. • Roughly chop baby spinach leaves. Little cooks: Under adult supervision, older kids can help grate the zucchini!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon, turning, until golden, 4-5 minutes. Transfer to a paper towel-lined plate and cover to keep warm. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: Chicken is cooked through when it is no longer pink inside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook celery and zucchini, stirring, until tender, 3-4 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in light cooking cream, the salt and reserved pasta water. Simmer until slightly reduced, 1-2 minutes. Little cooks: Help stir the ingredients!

• Remove pan from heat, then add cooked spaghetti, chicken, spinach and Parmesan cheese to the sauce, tossing to combine. Season to taste with salt and pepper.

• Thinly slice bacon into strips. • Divide green spaghetti between bowls. • Cut off one corner of the basil pesto packet and draw a fun face on the pasta. • To serve, assemble bacon strips and chicken as hair for the monster. Enjoy! Little cooks: Add the finishing touch by drawing faces with the pesto!