Pasta with zucchini, spinach, and sun-dried tomatoes

Ingredients:
1 small zucchini
2 cloves of garlic
160 g penne pasta
4 tablespoons of extra virgin olive oil
6 pieces of dried tomatoes in olive oil
2 large handfuls of spinach
60 g of grated Parmesan cheese
salt and freshly ground pepper to taste
optional: feta cheese for sprinkling

Preparation
Set the pasta to cook. Lightly crush unpeeled garlic cloves with the flat side of a knife. Cut the zucchini into oblong sticks, about 1 cm thick.
Fry the zucchini and garlic for about 5 minutes on a well-heated grill pan, stirring several times with a wooden spoon. After browning, turn off the fire and cover the pan with aluminum foil.
Chop the dried tomatoes. Rinse the spinach leaves in a colander under running water and leave in a colander; then drain the pasta in it (this way you will blanch the spinach) and put the pot back on a small fire.
Pour 2 tablespoons of olive oil into a pot, add grated Parmesan and sun-dried tomatoes, then zucchini (you can add a little salt before adding it), garlic squeezed from the shells, strained spinach pasta and 2 tablespoons olive oil.
Close the pot with the lid and shake it with vigorous movements several times until the ingredients are mixed. Transfer to plates and serve, optionally sprinkled with feta cheese.