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Essential Penne1kg
1kgLarge pack
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£1.65Price per unit
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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. Add a little harissa for kick.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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 completely 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 another 2 minutes, then take the pan off the heat.
Strain the pasta, reserving 50ml of pasta water. Add the pasta and water to the frying pan and toss well. Season. Shred the basil leaves, then scatter over the pasta, along with the salad cheese and serve immediately.
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 very 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
Energy | 2,225kJ/ 528kcals |
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Fat | 12g |
Saturated Fat | 6g |
Carbohydrates | 80g |
Sugars | 9.8g |
Fibre | 9.5g |
Protein | 20g |
Salt | 0.9g |
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