01
Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes or until al dente. Drain the pasta and set aside.
02
Meanwhile, heat half the oil in a non-stick frying pan over medium heat and add the garlic and zucchini. Cook, stirring, for 1 minute or until almost tender.
03
Pour in the cream and bring to a boil. Simmer for 2 minutes or until sauce thickens slightly. Add the pasta and three-quarters of the lemon zest. Toss to warm through. Set aside.
04
Meanwhile, heat the remaining oil in a non-stick frying pan. Add the spinach and a pinch of salt and cook for 1-2 minutes or until spinach is wilted.
05
Divide the pasta among serving bowls. Scatter over the spinach and top with slices of smoked salmon, chives and remaining lemon zest. Serve with lemon wedges.
