Penne Pasta with Courgettes and Mozzarella

 

INGREDIENTS

300 g penne pasta

2 tbs olive oil

3 courgettes cut on the diagonal into 1 cm slices

1 ball buffalo mozzarella bocconcini

Lucy’s Green Pesto Dressing

 

METHOD

  1. Heat a large pan of water until boiling. Add the pasta and cook for 12 minutes until al dente.
  1. Heat the oil in a large frying pan. Fry the courgettes in batches for about 3- 4 minutes, turning once, until golden on both sides.
  1. Drain the pasta and return to the pan. Stir in a generous amount of dressing.  Gentle stir in the courgettes and mozzarella and spoon into bowls. 

 

This would also be delicious cold as a pasta salad too for delicious lunches to have whilst working from home.