Fresh tomato & courgette penne
Keep it fresh with this pasta supper of chopped tomatoes and baby courgette in a crème frâiche sauce
Difficulty and servings
Serves 2
Preparation and cooking times
Takes 30 mins
Vegetarian
- Heat the oil in a large frying pan and fry the courgettes for 4-5 mins until softened. You may need to do this in 2 batches, depending on the size of your pan. Remove and set aside.
- While the courgettes cook, boil the tomatoes for 15 secs in the water you will cook the pasta in, then plunge them into a bowl of cold water. Remove the skins and seeds, and chop the flesh. Add the pasta to the boiling water and cook following pack instructions.
- Add the tomatoes and garlic to the courgette pan. Cook on a high heat until the tomatoes start to break down. Taste and season, adding the sugar if it needs it.
- Drain the pasta, reserving some of the water, and tip it back into the pan. Add the tomatoes and courgettes, crème fraîche and basil, adding a little of the pasta water if necessary to moisten.
PER SERVING
587 kcalories, protein 17.0g, carbohydrate 82.0g, fat 22.0 g, saturated fat 8.0g, fibre 7.0g, sugar 10.0g, salt 0.1 g
Recipe from Good Food magazine, August 2012.
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Ingredients
- 2 tbsp olive oil
- 200g baby courgettes , sliced on the diagonal
- 4 large tomatoes (about 400g in total)
- 200g penne
- 1 garlic clove , crushed
- pinch of sugar (optional)
- 2 tbsp crème fraîche
- small bunch basil , torn
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Difficulty and servings
Serves 2
Preparation and cooking times
Takes 30 mins
Vegetarian
Ingredients
- 2 tbsp olive oil
- 200g baby courgettes , sliced on the diagonal
- 4 large tomatoes (about 400g in total)
- 200g penne
- 1 garlic clove , crushed
- pinch of sugar (optional)
- 2 tbsp crème fraîche
- small bunch basil , torn
PER SERVING
587 kcalories, protein 17.0g, carbohydrate 82.0g, fat 22.0 g, saturated fat 8.0g, fibre 7.0g, sugar 10.0g, salt 0.1 g
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