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.