Fresh tomato & courgette penne

Fresh tomato & courgette penne

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Cooking time

Takes 30 mins

Skill level

Easy

Servings

Serves 2

Keep it fresh with this pasta supper of chopped tomatoes and baby courgette in a crème frâiche sauce

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
587
protein
17g
carbs
82g
fat
22g
saturates
8g
fibre
7g
sugar
10g
salt
0.1g

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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, August 2012

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