Fresh and zesty, this feta-filled pasta is a fast solution to weeknight hunger. With a creamy baked sauce pumped up with greens and tossed with spaghetti, it's an all-round box-ticker for a quick, delicious and satisfying dinner.
Preheat oven to 200°C fan-forced. Cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water. While pasta is cooking, continue with step 2.
Halve zucchini lengthways and thinly slice into half-moons. Finely zest lemon. Peel and crush garlic. Pick oregano leaves from their stems and roughly chop.
Place zucchini in a baking dish with olive oil, honey, ¼ teaspoon salt and pepper. Crumble over feta and mix to combine. Bake for 15 minutes or until slightly caramelised.
Remove baking dish from oven, add garlic, lemon zest, cream and most of the oregano (reserving some to serve) and bake for a further 3–4 minutes or until cream is bubbling.
Add pasta, reserved pasta cooking water and spinach leaves to baking dish and mix until spinach has wilted. Season to taste with salt and pepper.
Cut lemon into wedges. Toss salad leaves with your favourite dressing. Divide pasta between bowls and sprinkle with remaining oregano. Serve with lemon wedges and salad.