Ingredients
Method
1.Cook pasta in a large saucepan of well-salted boiling water, uncovered, until just tender; drain. Return to the pan to keep warm.
2.Meanwhile, halve zucchini lengthways and slice thinly on the diagonal.
3.Heat the butter and olive oil in a large non-stick frying pan; cook zucchini and garlic over high heat, stirring, until zucchini is just tender. Add stock; bring to the boil. Reduce heat, add cream, rind, spinach and chives. Stir until hot. Season to taste with salt and pepper.
4.Add pasta to zucchini mixture in pan; toss gently to combine.
5.Serve topped with parmesan cheese.
