Penne, courgette & tomato pasta

Ingredients

• •  1 tbsp Napolina Olive Oil
• •  1 onion, finely chopped
• •  2 garlic cloves, finely sliced
• •  2 courgettes, diced into 1cm cubes
• •  250g Napolina Gluten Free Organic Red Lentil Penne Pasta
• •  400g mixed tomatoes, halved (large ones quartered)
• •  1 tsp chilli flakes
• •  1 lemon, zested and juiced
• •  large bunch of basil, roughly chopped, plus extra to serve
• •  30g parmesan, grated, plus extra to serve
• •  Napolina Extra Virgin Olive Oil, to serve

Method

1.  Bring a pan of water to the boil. Meanwhile, heat the olive oil in a large non-stick frying pan, then add the onion. Fry for 5 mins, then add the garlic and courgettes. Fry for 10 mins or until the courgettes have a little colour and have softened.

2.  Add the Napolina Gluten Free Organic Red Lentil Penne Pasta to the pan of boiling water and cook for 6-8 mins, according to pack instructions. Add the tomatoes and chilli flakes to the courgette mixture and gently fry for 5 mins, then season with salt and freshly ground black pepper.

3.  Drain the cooked pasta, reserving a cup of the water, then add the pasta, lemon zest and juice, and the basil to the courgette mixture. Add a splash of the pasta water and the grated parmesan.

4.  Season to taste, sprinkle the pasta with the extra parmesan, basil and a drizzle of Napolina Extra Virgin Olive Oil, then serve immediately.