Prepare the vegetables. Crush the garlic and thinly slice the shallot.

Use a peeler to create thin slices of the courgette, stop slicing at the center. Roughly cut the chives then zest and halve the lemon.

Bring a pot of water to boil, add the pasta and then cook for 12 minutes.

Heat a frying pan on high. Add the courgette and cook for 3 minutes. Add the spinach and cook for 2 minutes then set aside.

Add the shallot to the frying pan and cook for 3 minutes. Add the garlic and fry for 30 seconds.

Fry the bacon lardons and cook for 4 minutes

Add the vegetable stock and 250 ml of the pasta water. Simmer for 3 minutes. Add the crème fraîche, once hot add the chives, the lemon zest, half the lemon juice and half of the Parmesan.

Combine the pasta, sauce and greens(keep some to top) then stir through.

Split the pasta between two bowls and top with the greens. Top with the remaining Parmesan and finish with the lemon wedge.