Courgette pasta bake

Serves 4

Per serving 293Calories/2g Fat

Ingredients:

225g (8oz) [uncooked weight] pasta
1 Vegetable stock cube
4 Courgettes, diced
2 Red onions, finely sliced
2 Garlic cloves, crushed
1 Red chilli, sliced
1 tbsp Chopped fresh basil
600g (1 1/4lb) Tomato passata
3 tbsps Virtually fat-free fromage frais
2 tbsps chopped fresh parsley
salt and freshly ground black pepper

Method

Preheat the oven to 190C, 375F, Gas Mark 5.
Cook the pasta in a pan of boiling water containing the stock cube, then drain.
Preheat a large non- stick pan. Dry-fry the courgettes, onion and garlic in the pan for 3–4 minutes. Add the chilli, basil and tomato passata. Bring the sauce to a gentle simmer, then stir in the cooked pasta and season with salt and black pepper.
Transfer to an ovenproof dish and bake in the oven for 30 minutes. Just before serving, dot with fromage frais and sprinkle with chopped fresh parsley. Serve with fresh vegetables or salad.

Here’s a tip: Choose young, brightly coloured courgettes, as the older they are, the more bitter the flavour