Waitrose and Partners
Summer vegetable penne

Summer vegetable penne

An easy-going pasta recipe that’s full of veg too. To stretch the ingredients further, make another batch of the vegetable mix, cool, and fold through a can of drained Essential Lentils, then mix with bulgar, couscous, or rice. Pack into lunchboxes and scatter with the basil and cheese. 

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VegetarianHealthySource of fibre3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g Essential Penne
  • 15g Essential Unsalted Butter
  • 1 Essential Courgette, halved lengthways and sliced
  • 225g Pome Dei Moro tomatoes, quartered, or use baby plum
  • 1 cob Essential Sweetcorn, kernels stripped
  • 100g trimmed sugar snap peas, sliced
  • 2 clove/s garlic, crushed
  • ½ x 25g pack basil, leaves only
  • 35g Essential Greek Light Salad Cheese, crumbled


  1. Bring a pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat a large frying pan over a high heat. Once hot, add the butter and swirl it around the pan until melted. Tip in the courgette, tomatoes, sweetcorn and sugar snaps, then sauté for 5 minutes, tossing occasionally, until golden and tender. Add the garlic and cook for 2 minutes more, then take the pan off the heat.

  2. Strain the pasta, reserving 50ml pasta water. Add the pasta and water to the frying pan and toss well. Season. Scatter with the basil leaves and salad cheese and serve immediately.

Cook’s tip

The less the vegetables are moved about the pan as they cook, the more caramelisation will occur – and that means deeper flavour. It’s also important to save adding any salt until the end of cooking, or too much water will extract from the vegetables and leave them soggy.


Typical values per serving when made using specific products in recipe


2,205kJ/ 523kcals



Saturated Fat












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