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.

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.

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.

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.

Add the spinach leaves to the sauce. Gently warm through for 2 mins till the leaves are wilted.

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. Spoon the tortelloni and sauce into warm bowls, drizzle with the basil and lemon oil and serve.