1.Cook pasta in a large saucepan of boiling salted water until just tender, drain. Return to pan.
2.Meanwhile, cut zucchini in half lengthways, slice thinly on the diagonal.
3.Heat butter and oil in a large, non-stick frying pan over high heat, cook zucchini and garlic, stirring, 8 minutes or until zucchini is just tender. Add stock, bring to the boil. Reduce heat, stir in cream, rind, spinach and chives until hot.
4.Add pasta to zucchini mixture, season, toss to combine. Serve topped with parmesan.
You can use yellow squash instead of the yellow zucchini, if you like.Note