Love pasta? Make it faster with this quick-cook, warm-weather ragu. We're throwing in delicious mince, zucchini, and a dollop of pesto, oh and get that cooked pasta straight in the pan, too. Give it a shake, chef-style, then top with the good stuff (yeah, we mean parmesan). Buon appetito!
Bring a saucepan of salted water to the boil for the pasta. Peel and crush garlic. Slice zucchini into rounds. Finely grate lemon zest.
Cook pasta in prepared boiling water for 9 minutes or until al dente. Drain and reserve 80ml (⅓ cup) pasta cooking water. While pasta is cooking, continue with step 3.
Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised. Season with salt and pepper.
Add zucchini to pan and cook for a further 2 minutes or until zucchini has softened. Stir through pesto, lemon zest and garlic and cook for 30 seconds or until fragrant.
Reduce heat to medium. Add pasta, ½ the parmesan, reserved cooking water and baby spinach leaves and cook, folding through pasta, for 2 minutes or until sauce has reduced and thickened slightly. Season well with salt and pepper.
Toss salad leaves with your favourite dressing. Cut lemon into wedges. Divide pasta between bowls and top with remaining parmesan and lemon wedges. Serve salad on the side.