Creamy pesto cavatelli with zucchini, tomatoes and spinach

Quarter the zucchini lengthwise and slice into mouth-sized pieces; quarter the tomatoes.

Finely chop three cloves of garlic.

Heat a nonstick skillet over medium-high heat with a splash of olive oil; add the zucchini, toss to coat and leave to brown.

Boil the pasta, about seven minutes ('I think it said seven minutes').

Toss the zucchini and add the tomatoes to cook a little.

Add the garlic and red pepper flake and toss until fragrant; drain the pasta, reserving half a cup of pasta water.

Add the pasta, pasta water and creme fraiche to the skillet and stir so the pasta soaks up the liquid.

Just before killing the heat, add about a cup of baby spinach and toss to wilt.

Off the heat, stir in the pesto without actively heating it; taste, season and toss.