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Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 3 medium zuccinis (courgettes), sliced
- 100 g (3 1/3 oz) button mushrooms, sliced
- 2 cups (500 g/1 lb) ready-made tomato pasta sauce
- 1 cup (155 g/5 oz) frozen peas
- salt and pepper
- 1 1/2 cups (135 g/4 1/2 oz) dried pasta (penne or spiralli)
- 4 tablespoons freshly grated Parmesan cheese
Method
1. Preheat the oven to slow 150°C (300°F/Gas 2). Heat the oil in a frying pan. Add the onion and garlic to pan, cook over low heat for 4 minutes or until the onions are soft. Add zucchinis and mushrooms, cook for 3 minutes. Add the sauce and peas, cook for 3 minutes. Season with salt and pepper. Remove from heat and set aside.
2. Add pasta to a large pan of rapidly boiling water and cook for 10-12 minutes or until just tender. Drain; add to the vegetables in the pan.
3. Spoon the mixture into a casserole dish. Sprinkle with Parmesan cheese and bake, covered, for 20-30 minutes.
