Garlic Spaghetti

Preheat the oven to 200°C.

Slice any long stems from your garlic bulbs, then cut them, so that the top of the garlic cloves are exposed. Spray the tops with low-calorie cooking spray and wrap each bulb tightly with foil. Place into the oven for 30-40 minutes, or until the garlic is soft and cooked throughout.

Once it's ready, let it cool a little before squeezing the garlic out of the cloves. You should have a paste, but if some bits are still a little chunky, you can finely chop it or smoosh it in a pestle and mortar.

When your garlic is nearly ready, cook your spaghetti in a saucepan according to packet instructions. This usually takes around 10 minutes.

As the spaghetti is cooking, peel your courgettes. Discard the skin, then use your peeler to peel long ribbons of courgette. When you get to the seeds at the centre, stop.

Spray your frying pan with low-calorie cooking spray and set on a medium heat. Add the courgette ribbons, then cook for 1-2 minutes — until they soften a little. This won't take long as the strips are thin — don't overcook them, or you'll end up with mush!

Use some tongs to transfer the cooked spaghetti into the frying pan with the courgette ribbons.

Remove the frying pan from the heat. Add the roasted garlic paste, lemon juice, and cream cheese to the pan, then stir well — until the pasta is coated. Add a few tablespoons of the pasta water to the frying pan to loosen the mixture and help coat the pasta.

Add the spinach and stir it through. Then add the Parmesan. Season well with salt and pepper to taste, then serve.