Method
Cook the pasta in a large saucepan of salted boiling water according to the packet directions. Reserve 250 ml cooking water, then drain.
Meanwhile, warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 seconds.
Add the zucchini and peas. Cook for 3–4 minutes, then add the spinach and stir until just wilted.
Add the pasta, lemon zest, lemon juice, parmesan and 125 ml reserved cooking water. Toss until glossy, adding more water if needed.
Season, fold through the basil and serve immediately.
