You are only 20 fast minutes away from this saucy one-pan risoni. Landing a comforting pasta on the table with sweetness from cherry tomatoes and lightness from feta and lemon, it's a low-effort affair with big-flavoured outcomes.
Halve zucchini lengthways and thinly slice into half-moons. Pick dill fronds from their stems. Peel and crush garlic.
Heat oil in a frypan over medium-high heat. Add zucchini and cook for 2–3 minutes or until golden brown and tender. Add garlic and cook, stirring, for 30 seconds or until fragrant.
Dissolve stock cube in 250ml (1 cup) water. Add cherry tomatoes and stock and bring to the boil.
Stir through risoni and cover with a lid. Reduce heat to low and cook, stirring once or twice to stop risoni sticking to the bottom of the pan, for 10 minutes or until risoni is tender.
Finely zest lemon. Once risoni is cooked, add spinach, lemon zest, most of the dill and most of the feta and stir until spinach is wilted. Add sugar and season to taste with salt and pepper.
Cut lemon into wedges. Toss salad leaves with your favourite dressing. Divide risoni between bowls and sprinkle with remaining feta and dill. Serve with lemon wedges.