• Boil a large pot of salted water for the rigatoni. 
• Halve and peel the onion. Thinly slice half (double for 4p).
• Peel and grate the garlic (or use a garlic press). Finely chop the chives (or use scissors).
• Pull a vegetable peeler lengthways along the courgette to make ribbons.
• Zest half the lemon (double for 4p). Cut in half.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Add the rigatoni to the boiling water and simmer until cooked, 12 mins.
• When ready, reserve 50ml of the pasta water (double for 4p), then drain the pasta in a colander.
• Return the rigatoni to the pot, drizzle over some oil and stir through to stop it sticking together.

• While the pasta cooks, place a pan over medium heat with a glug of oil. 
• Once hot, add the courgette and season with a pinch of 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, 1-2 mins.
• Pop the cooked veg in a bowl and cover to keep warm.

• Return the pan to medium heat with a splash of oil. 
• Once hot, add the onion and cook until softened, stirring occasionally, 4-5 mins.
• Add the stock and reserved pasta water. Stir to dissolve the stock powder and simmer until reduced by half, 3-4 mins.
• Stir in the creme fraiche and warm through until piping hot, then season with a pinch of pepper.
• Mix in the chives and three-quarters of the cheese.

• Add the pasta to your sauce along with half the veg and stir everything together.
• Add a pinch of lemon zest and a squeeze of lemon juice.
• Taste and add more salt, pepper and lemon juice if you like things zingy!

TIP: If the sauce needs loosening add a splash of water.

• Serve heaping helpings of creamy pasta in bowls.
• Top with the rest of the spinach and courgette. 
• Garnish with a sprinkling of the remaining Italian cheese.