This is one of Francesca's favourite pasta recipes, a real go-to when she is in the mood for an easy, quick and nutritious meal. A recipe that secretly has a lot more vegetables in it than it looks: ideal for a family with children! After all, don't we all love comfort food dishes that are packed with vegetables and enjoyed by all? In any case, this wholemeal pasta with courgette, lemon and spinach is also super tasty and that, of course, is what really matters.

1. Preheat the oven to 180 degrees.
2. Put the cherry tomatoes in an oven dish or on a baking tray lined with baking paper and roast them in the oven. Take them out when you prepare the plates.
3. Heat a tall pan and fry 1 onion and 1 clove of garlic in 1 tbsp of cooking olive oil.
4. Add the grated courgettes and fry briefly. Season with pepper.
5. Add the whole-wheat fusilli and around 700 ml of water. The pasta really needs to be just under water, because in principle you do not (or as little as possible) drain it. This way, you get a deliciously creamy pasta, without adding butter. Bring to the boil until the pasta is al dente. Let it boil on medium-high heat and stir well from time to time.
6. Meanwhile, heat a dry frying pan and roast the pine nuts.
7. Also heat a wok or frying pan, fry the other onion and the clove of garlic in 1 tbsp cooking olive oil. Add the spinach and stir-fry until just shrivelled. Then remove the pan from the heat.
8. If necessary, pour off a little liquid from the pasta; do collect the cooking liquid. It may be too watery, but it may also be just moist enough.
9. Add the stir-fried spinach, Grana Padano 32+ cheese, juice and zest of 1 lemon and 2 tbsp olive oil extra virgin to the pasta. Stir well, put the lid on the pan and leave to stand for a few minutes. Is the pasta too dry? Then stir in some of the cooking liquid that has been collected.
10. On each plate, serve a scoop of the pasta with some toasted pine nuts, the puffed cherry tomatoes, freshly ground black pepper and an extra wedge of lemon, if desired.

Tip:
This wholemeal pasta with courgette also does really well as lunch the next day. No need to reheat it. You could also add some tuna and capers to give it a slightly different flavour. A leftover portion of this pasta is also good for freezing.

This recipe is part of week menu 1.

Note: this recipe is for two adults and two children. So make slightly more than the recipe for four adults. Adjust the quantities slightly for four adults.