Step 1

Cook pasta in a large saucepan of well-salted boiling water, uncovered, until just tender; drain. Return to the pan to keep warm.

Step 2

Meanwhile, halve zucchini lengthways and slice thinly on the diagonal.

Step 3

Heat the butter and olive oil in a large non-stick frying pan; cook zucchini and garlic over high heat, stirring, until zucchini is just tender. Add stock; bring to the boil.

Step 4

Reduce heat, add cream, rind, spinach and chives. Stir until hot. Season to taste with salt and pepper.

Step 5

Add pasta to zucchini mixture in pan; toss gently to combine. Serve topped with parmesan cheese.