chilli and courgette penne
How to make chilli and courgette penne recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 red chillies, finely chopped
2 garlic cloves, finely chopped
4 spring onions, very finely chopped
3 courgettes, coarsely grated
finely grated rind of 1 lime
150 g (5 oz) cream cheese
350 g (11½ oz) dried pennette or other short-shaped pasta
small handful of flat leaf parsley, chopped
salt and pepper
Method:
Heat the butter and oil in a large frying pan, add the red chillies, garlic, spring onions and courgettes and cook over a medium-low heat for 10 minutes or until softened.
Reduce the heat to low, add the lime rind and gently cook for 3–4 minutes, then add the cream cheese and mix together until the cheese melts. Season to taste.
Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water according to the pack instructions until ‘al dente’.
Drain the pasta and stir into the courgette mixture with the parsley. Spoon into warm bowls and serve.
For chilli & courgette stir-fry noodles, heat 2 tablespoons olive oil in a large frying pan, add 6 sliced spring onions, 2 crushed garlic cloves, 1 chopped red chilli and 2 coarsely grated courgettes and cook over a high heat for 4–5 minutes until softened, then add 600 g (1 lb 5 oz) fresh egg noodles and 4 tablespoons light soy sauce and toss to mix well. Stir-fry for 1–2 minutes or until piping hot. Serve immediately. Total cooking time 10 minutes.
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