Creamy vegie penne
Time to make: 15 mins
Total cost: $19.20 / $4.80 per serve
2 cups penne
2 tablespoons garlic-infused olive oil
2 shallots, green part only
3 medium zucchini, thinly sliced
200g broccolini or 2 1/2 cups broccoli, cut in florets
3 cups cherry tomatoes, halved
3/4 cup reduced-fat smooth ricotta
1/4 cup grated parmesan
chilli flakes, fresh chilli or basil leaves, to garnish (optional)
Step 1 Cook penne according to packet instructions until al dente. Drain and set aside ½ cup of the pasta water before draining.
Step 2 Heat half of the garlic oil in a pan over medium heat. Add shallots, zucchini and broccolini, and stir-fry for 5 minutes, or until tender. Add the cherry tomatoes and cook for a further 2 minutes, or until tomatoes are softened.
Step 3 Add penne, ricotta and half the parmesan to the pan. Stir, using a little of the reserved pasta water to make a smooth texture.
Step 4 Top with remaining garlic oil and parmesan. Add basil leaves, fresh chilli or chilli flakes, if using.