Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Pull a vegetable peeler lengthways along the courgette to make ribbons (see picture). Finely chop the chives (use scissors if easier). Zest and halve the lemon.

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. When ready, reserve some of the pasta water for the sauce (see ingredients for amount), then drain in a colander. Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette ribbons and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more. Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Pop the cooked greens into a large bowl and cover with foil to keep warm.

Put your frying pan back on medium heat with a drizzle of oil and add the onion. Cook until softened, stirring occasionally, 4-5 mins, then add the veg stock paste and reserved pasta water (see ingredients for amount). Stir to combine, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the chives and three quarters of the grated hard Italian style cheese.

Add the pasta to your sauce along with half the greens and stir everything together. TIP: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.

Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining hard Italian style cheese. Enjoy!