Summer vegetable penne

Name: Summer vegetable penne
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 g Essential Penne; 15 g Essential Unsalted Butter; 1 Essential Courgette, halved lengthways and sliced; 225 g Pome Dei Moro tomatoes, quartered, or use baby plum; 1 cob Essential Sweetcorn, kernels stripped; 100 g trimmed sugar snap peas, sliced; 2 clove/s garlic, crushed; 25 g pack basil, leaves only; 35 g Essential Greek Light Salad Cheese, crumbled

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

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Ingredients

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

Method

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.
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.