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, tasty and satisfying dinner.
Preheat oven to 200°C fan-forced. Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Halve zucchini lengthways and thinly slice into half-moons. Finely zest lemon half. 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, spinach leaves and reserved cooking water 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.