1. Cook pasta in a large saucepan of salted boiling water for 8-10 minutes, or until al dente. Drain, reserve 1 cup of cooking water. Set aside.

2. Heat a frypan over medium heat with 2 tbsp oil and 40g butter. Slice onions, add to pan as you go. Stir in 2 tbsp balsamic and 2 tsp honey. Cook for 10-15 minutes, or until soft and caramelised.

3. Halve cherry tomatoes, chop drained artichokes. Slice zucchini into crescents. Add to onions along with crushed garlic. Cook for 3-4 minutes, or until soft.

4. Combine pasta and vegetable mixture in saucepan, add a little pasta water to help coat if required. Stir through spinach and season to taste with salt and pepper.

5. Divide pasta between bowls. Slice chives and scatter on top along with feta cheese.

Notes:
The oil from the marinated feta holds flavour which is great stirred through the pasta at the end.

Gluten friendly option - pasta is replaced with GF pasta

fusilli pasta 500g

brown onions 2

cherry tomatoes 1/2 punnet (200g)
artichokes 400g
zucchini 1
garlic 2 cloves

baby spinach 1/2 bag (100g)

chives 1/4 bunch
marinated feta cheese 1/2 tub

From your pantry:
oil (for cooking), salt, pepper, butter, balsamic vinegar, honey