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Ingredients
- 250 g (9 oz) penne
- 1 1/2 tablespoons olive oil
- 2 small zucchini (courgettes), sliced
- 1 garlicclove, crushed
- 1 spring onion (scallion), chopped
- 1/2 red capsicum (pepper), cut into strips
- 30 g (1 oz) corn kernels
- 1 tomato, chopped
- 1 tablespoon chopped flat-leaf (Italian) parsley
Method
1. Cook the penne in a large saucepan of boiling water for 12 minutes or until just tender. Drain, then return to the pan.
2. Heat 1 tablespoon of the oil in a large frying pan. Add the zucchini and cook, stirring, for 3 minutes.
3. Add the garlic, spring onion, capsicum and corn. Stir-fry for another 2-3 minutes.
4. Stir the tomato into the vegetable mixture and set aside.
5. Add the parsley and the remaining oil to the pasta and toss. Top with the vegetables
