Spinach Fusilli with courgettes

Clean and wash the courgettes, blanch them in boiling salted water for about ten minutes, once drained and dried them chop them in rounds. Heat some oil in a large saucepan add the peeled crushed garlic, the courgettes, brown them for a few minutes and season with a pinch of salt.Cook the fusilli in a saucepan with plenty of boiling salted water. Drain it al dente and pour them in the saucepan with the courgettes mix and sauté; for a few minutes. Remove the garlic clove, add the grated cheeses, mix and at last add the chopped parsley and a pinch of red chilli powder. Toss the pasta to blend the ingredients properly and serve.