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Fresh tomato & courgette penne

Fresh tomato & courgette penne

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Takes 30 mins
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal587
fat22g
saturates8g
carbs82g
sugars10g
fibre7g
protein17g
low insalt0.1g
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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

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 5.4 ratings
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