Loaded-with-Veggies Cheesy Carbonara

Add the fusilli (use suggested amount) to the saucepan of boiling water and cook for 11 minutes, or until 'al dente'. TIP: Be sure to use the right amount of pasta, so your dish is balanced just as we intended! 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 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.

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