Cheesy Parmesan & Leek Fusilli

Add the fusilli to the saucepan of boiling water and cook for 11 minutes, or until 'al dente'. Reserve some pasta water (1 1/4 cups for 2 people / 2 1/2 cups for 4 people), drain the pasta and return to the saucepan. Drizzle the pasta with olive oil to prevent sticking and set aside.

In a medium bowl, whisk the eggs with a whisk or fork. Add the chopped Parmesan (reserve some for garnish!) and season with a pinch of pepper. Whisk to combine and set aside.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the leek and zucchini and cook, stirring, for 5-6 minutes, or until tender. Add the garlic, thyme and lemon zest and cook for a further 1-2 minutes, or until fragrant. Add the baby spinach leaves and toss until just wilted. Add the pasta to the frying pan with the leek and toss to coat.

TIP: Removing the pan from the heat before adding the egg is important to stop the eggs from scrambling. Remove the pan from the heat and add the sauce and reserved pasta water (1 cup for 2 people / 2 cups for 4 people). Mix well to combine. Add another dash of pasta water if your sauce is too dry. Season to taste with a pinch of salt and pepper.