Name: Fresh tomato & courgette penne
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 200g baby courgette 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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Fresh tomato & courgette penne

Fresh tomato & courgette penne

Lucy Netherton

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Serves 2

Easy

Total time: 30 mins

Takes 30 mins

A star rating of 4.8 out of 5.5 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
200g baby courgette

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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Nutrition: per serving

kcal587
fat22g
saturates8g
carbs82g
sugars10g
fibre7g
protein17g
salt0.1g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.8 out of 5.5 ratings

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