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Penne, courgette & tomato pasta

SERVES 4 • PREP 10 mins • COOK 20 mins

Fresh, simple and bursting with flavour, this courgette and tomato pasta is not only delicious, it’s gluten-free too!

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.

  •   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

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.