- 1.
Heat your oven to 180°C/Fan 160°C/Gas 5. Slice the tomatoes into wedges and scatter in a roasting tin. Sprinkle with salt and pepper and drizzle with 1 tbsp oil. Slide into the oven and roast for 20 mins.
- 2.
While the tomatoes roast, trim the courgettes and dice them. Peel and crush or finely grate the garlic. Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the courgette and garlic. Add a little salt and pepper. Fry for 10 mins, stirring occasionally, till soft.
- 3.
While the courgettes and tomatoes are cooking, pick the basil leaves and finely chop. Slide into a bowl and grate in the zest from the lemon. Squeeze in the juice from half of the lemon. Pour in 1 tbsp oil and add a pinch of salt and pepper. Stir well to combine. Set aside.
- 4.
The tomatoes should be cooked by now. Remove the tray from the oven and use a spoon to transfer the roast tomatoes to the courgette pan. Pour in 100ml cream. Use a stick blender, or carefully pour the mixture into a food processor and blend to your preferred consistency. Stir in 1-2 tbsp water
if the sauce looks a little thick. If using a processor, pour the mixture back into the pan.
- 5.
Add the spinach leaves to the sauce. Gently warm through for 2 mins till the leaves are wilted.
- 6.
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.
- 7.
Fold the pasta through the sauce to coat. Spoon the tortelloni and sauce into warm bowls, drizzle with the basil and lemon oil and serve.