Pennoni with courgette, mascarpone & basil

Name: Pennoni with courgette, mascarpone & basil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500 g pack courgettes, halved lengthways if large, then sliced; 2 clove/s garlic, finely chopped; 25 g pack basil, leaves; 1 unwaxed lemon, zest and juice; 350 g pennoni rigati; 250 g tub Essential Mascarpone; 2 tbsp Parmigiano Reggiano

This delicate, creamy pasta has a double hit of basil. Half is cooked in with courgettes for a deep herby flavour, and the rest scattered over just before serving for a burst of freshness.

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Low salt1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 tbsp olive oil
500g pack courgettes, halved lengthways if large, then sliced
2 clove/s garlic, finely chopped
25g pack basil, leaves
1 unwaxed lemon, zest and juice
350g pennoni rigati
½ x 250g tub Essential Mascarpone
2 tbsp Parmigiano Reggiano

Heat the olive oil in a large frying pan, then cook the courgettes over a medium heat for 5 minutes until starting to soften. Add the garlic, half the basil and the lemon zest, then lower the heat and cook for 5-8 minutes more, until the courgettes are soft and golden.
Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 10-12 minutes until tender. Reserve a mug of cooking water, then drain the pasta and return to the pan.
Stir in the mascarpone and mix so it melts and coats the pasta. Stir in the courgettes and some lemon juice to taste. Add a splash of reserved pasta water if the mixture seems dry, then season.
Serve in bowls, sprinkled with parmesan and the remaining basil leaves, torn if large.