Penne with Mozzarella and Zucchini

Charmaine Lu -

  • 500g penne
  • 400g torn mozzarella
  • 1 chopped onion
  • 1 chopped garlic clove
  • 1kg diced zucchini
  • 3 tbsp olive oil
  • 90g grated parmesan
  • 50ml veg stock
  • Heat the oil in a frying pan and gently fry the garlic for a minute or two, then tip in the onion and zucchini and cook until golden and softened. Add the stock and cook for 3 mins more to slightly reduce.
  • Meanwhile, cook the penne in boiling salted water until al dente. Drain well, then add to the pan with the zucchini mixture along with the torn mozzarella. Serve immediately with plenty of cracked black pepper and the parmesan liberally scattered on top.
20 mins
4 serving