Fettuccine with melting courgettes and parmesan
4 tbs olive oil
2 shallots, finely chopped (could sub 1 onion)
1 1b courgettes trimmed and diced
2 garlic cloves finely chopped
3 sprigs of thyme
1/2 tsp crushed chillies
10oz dried fettuccine
1oz butter
packet of flat leaf parsley, chopped
4 tbs parmesan
salt and black pepper
Heat the oil in a pan, add the shallots or onion and saute for about 5 mins until softened but not coloured. Add the courgettes, garlic, thyme, chillies and seasoning and cook for another 15 mins until completely softened, stirring occasionally.
Meanwhile, plunge the fettuccine into a large pan of boiling, salted water, stir once and cook until tender. Drain, then toss in the buter and parsley, stir in the courgette mixture and serve with a good grinding of black pepper and a scattering of parmesan.
Gratin of Penne with spinach and tomatoes
10oz penne
450mil cheese sauce
4 tbs single cream or creme fraiche
a knob of butter, plus extra for greasing
8oz baby spinach
2 tomatoes, peeled, seeded and cut into strips
4 tbs dried white breadcrumbs
salt and ground black pepper
mixed green salad to serve
Pre-heat the oven to 190/375/gas5. Plunge the penne into a large pan of boiling salted water cook until almost done.
Place the cheese sauce in a pan with the cream and heat gently. Heat the butter in a small pan, add the spinach and season to taste, then quickly saute until wilted. Drain well in a sieve and squeeze dry.
Grease a shallow ovenproof dish. Drain the pasta, then return it to the pan, fold in the cheese sauce, spinach and tomato. Season to taste and tip into the prepared dish.
Mix the parmesan cheese and breadcrumbs together and scatter over the pasta. Bake for 20 mins until the top is crisp and golden.