Special Diet

Courgette & Creamy Tomato Penne

prep 10 mins cook 12 mins
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 3 courgettes, chopped
  • 1 red pepper, cored, deseeded and chopped
  • 200 g (7 oz) mascarpone cheese
  • 200 ml (7 fl oz) passata (sieved tomatoes)
  • 2 tablespoons chopped basil
  • 500 g (1 lb) fresh penne
  • salt and black pepper

Heat the oil in a frying pan, add the onion and garlic and cook over a medium heat for 3 minutes until softened. Stir in the courgettes and red pepper and cook for 5 minutes until the courgettes have softened.

Stir the mascarpone into the pan until melted, then add the passata and simmer for 2–3 minutes. Season to taste with salt and pepper and stir in the basil.

Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water for 3–4 minutes, or according to the packet instructions, until al dente. Drain and return to the pan.

Stir the sauce into the cooked pasta and toss well. Serve immediately with the basil scattered over.

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