Creamy Green Veg Pasta

1Heat the oil in a frying pan on a medium setting. Add the spring onions (¼ bunch) and garlic (2 cloves) and fry for 3 mins. Add the spinach and cook for 5 mins to wilt, then drain off any excess liquid. Drizzle over the lemon juice.

2Bring a pan of water to the boil then simmer the fusilli, sugarsnap peas (160 g) and broccoli (150 g) for 3-4 mins until the pasta is al dente. Drain, reserving 100ml of the cooking water, then return to the pan.

3Add the reserved cooking water, spinach mixture, lemon zest and soft cheese to the pan. Stir together to coat the pasta and veg.

4Divide between 4 pasta bowls and sprinkle with the chilli to serve.