Courgette Spaghetti with Spinach and Pine Nuts

Ingredients

80g dried spaghetti (I used gluten-free)
1 large courgette, trimmed and spiralised 
20g pine nuts
50g cubed pancetta, smoked lardons or diced bacon
1tbsp olive oil
150g young spinach leaves
80g feta

Method
Half fill a large saucepan with water and bring to the boil. Add the spaghetti, return to the boil and cook for 10-12 minutes, or until tender. 

Add the spiralised courgette and stir together quickly, then immediately strain through a colander and run very briefly under a cold tap.

Meanwhile, place the pine nuts and pancetta (or lardons or bacon) in a non-stick saucepan with half the oil and fry over a medium heat for 2-3 minutes, stirring regularly until lightly browned.

Tip out onto a plate and return the pan to the heat Add the remaining oil and the spinach and cook over a medium heat for 1-2 minutes, stirring regularly, until the spinach is soft.

Crumble two-thirds of the feta over the top, season and cook until the feta melts, making a creamy coating for the spinach.Return the spaghetti and courgetti to their saucepan, add the spinach and feta sauce and, using two forks, toss together well over a medium heat for 1-2 minutes.

Divide between two shallow bowls, crumble the remaining feta over the top and sprinkle with the pancetta and pine nuts.

Notes
Last night, we didn't have courgette, lardons, nor feta. We substituted 100g of soya beans, pancetta, and Stilton. We also added about 8 quartered cherry tomatoes. Those were stirred in at the last minute. It worked well.