Heat your oven to 180°C/Fan 160°C/Gas 5. Slice the tomatoes into wedges and scatter into a roasting tin. Sprinkle with salt and pepper and drizzle with 1 tbsp oil. Slide into the oven and roast for 20 mins.

While the tomatoes roast, trim the courgette and dice it. Peel and crush or finely grate the garlic. Pour 1 tbsp oil into a large pan and bring to a medium-low heat. Slide in the courgette and garlic. Add a little salt and pepper. Fry for 10 mins, stirring occasionally, till soft.

While the courgette and tomatoes are cooking, finely chop the basil leaves. Pop them in a bowl and grate in the zest from the lemon. Squeeze in the juice from 1 lemon half. Add 1 tbsp oil and a pinch of salt and pepper. Stir and set aside.

The tomatoes should be cooked by now. Remove the tin from the oven and use a spoon to transfer the roast tomatoes to the courgette pan. Pour in 100ml of the cream. Use a stick blender, or carefully pour the mixture into a blender, and blend to your preferred consistency. Stir in 1-2 tbsp water if the sauce looks a little thick. If using a blender, pour the mixture back into the pan.

Slice any woody stalks off the spinach, and roughly chop the leaves. Add the spinach leaves to the sauce. Gently warm through for 2 mins till the leaves are wilted. Set aside.

Fill a large pan with boiling water. Add a pinch of salt and return to the boil. Tip the tortelloni into the boiling water and simmer for 3 mins. When cooked, drain the pasta well and toss it into the pan with the courgette, tomato and spinach sauce.

Fold the pasta through the sauce to coat. Warm through over a low heat. Spoon the tortelloni and sauce into warm bowls, drizzle with the basil and lemon oil and serve.