Penne Giardiniera
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| Fresh and simple, but absolutely delicious! |
Simple Is Better...
It is no secret that I have a real love for Italian food. It is has such a rich history with bitter divides even between neighbouring towns on which style is best. The food varies by a huge amount as you travel from one end of the country to the other and so it is no wonder that it is one of the most popular cuisines in the world.
- Makes 2 servings
- Prep - 10 mins
- Cooking - 20 mins
Gather The Ingredients...
- 200g Penne Pasta
- 1/2 Large Courgette, Grated
- 2 Large Cloves of Garlic, Crushed or Finely Chopped
- 1/2 Medium Red Chilli, Finely Chopped
- 50g Butter
- 1 Teaspoon Marigold Vegetable Bouillion
- 100ml Hot Water
- 1 Fistful Finely Grated Parmesan Cheese
- 1 Teaspoon Olive Oil
- 200g Penne Pasta
- 1/2 Large Courgette, Grated
- 2 Large Cloves of Garlic, Crushed or Finely Chopped
- 1/2 Medium Red Chilli, Finely Chopped
- 50g Butter
- 1 Teaspoon Marigold Vegetable Bouillion
- 100ml Hot Water
- 1 Fistful Finely Grated Parmesan Cheese
- 1 Teaspoon Olive Oil
Get Ready For The Smell...
Fill a pan with water and toss in a tablespoon of salt. Bring to the boil and add the penne pasta.
Check the pasta regularly and once you have your desired texture (I like mine slightly al dente still) you can take off the heat and drain the water off.
Add the teaspoon of bouillon powder to the 100ml of hot water and mix together.
In a frying pan, add the olive oil, garlic, chilli, and half of the butter. Start slowly frying it all off on low heat, being careful to keep it all moving in the pan so that it does not burn.
Once the garlic has just started to go brown a little, add the grated courgette and toss together so that the oil, garlic and chilli are well mixed through the courgette then pour in the bouillon and the last of the butter and simmer. Add the cooked pasta and the parmesan and toss through one last time.
Plate up and serve immediately.
Delish!
Check the pasta regularly and once you have your desired texture (I like mine slightly al dente still) you can take off the heat and drain the water off.
Add the teaspoon of bouillon powder to the 100ml of hot water and mix together.
In a frying pan, add the olive oil, garlic, chilli, and half of the butter. Start slowly frying it all off on low heat, being careful to keep it all moving in the pan so that it does not burn.
Once the garlic has just started to go brown a little, add the grated courgette and toss together so that the oil, garlic and chilli are well mixed through the courgette then pour in the bouillon and the last of the butter and simmer. Add the cooked pasta and the parmesan and toss through one last time.
Plate up and serve immediately.
Delish!
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