YOU WILL NEED
90g (dry weight) pasta
1 vegetable stock cube
2 courgettes, diced
1 red onion, finely sliced
1garlic clove, crushed
Pinch of flaked, dried chilli
1 tbsp chopped fresh basil
300ml tomato passata
30g Rosemary Conley low-fat mature cheese, grated
2 tbsp chopped fresh parsley, to garnish
Salt and freshly ground black pepper
Prep time 10 mins
Cook time 25 mins
Nutrition per serving
HOW TO MAKE IT
1. Preheat the over to 200oC/Gas 6.
2. Cook the pasta in a pan of boiling water with the stock cube added, then drain.
3. Preheat a large, non-stick pan. Add the courgettes, onion and garlic and dry-fry for 3-4 minutes. Add the chilli, basil and passata and bring the sauce to a gentle simmer, then stir in the drained pasta and season with salt and black pepper. Transfer to an ovenproof dish and sprinkle the cheese on top.
4. Bake in the over for 10 minutes. Just before serving, sprinkle with chopped parsley. Serve with a large salad.
If you fancy this dish with fish instead just grill or steam 1 x 100g tuna steak before drizzling with a little balsamic vinegar. Serve with 115g boiled potatoes (skins on) and plenty of green veg. This tasty dish will serve 4.