WHOLEMEAL PASTA WITH COURGETTE AND GOAT CHEESE
Today I have a recipe for those who would like to eat something more sophisticated than pieces of sausage on a stick, caught on the fly from the fridge (I do it myself sometimes), and who don’t have enough time for shopping and cooking.
The basis of my dish could be groats, rice or pasta.
I chose wholemeal penne.
Grilled courgette, goat cheese, cherry tomatoes and black olives meant that the dish almost jumped onto the fork by itself. Even my children appreciated it.
Ingredients (for 4 people):
200g of wholemeal penne
2 small courgettes (about 500g)
100g of goat cheese with herbs for salads
16 cherry tomatoes
4 sprigs of rosemary
3 tablespoons of oil
2 tablespoons of olive oil
1 teaspoon of olive oil with chili pepper
half a clove of garlic
salt and pepper
Boil the pasta so it is al dente.
Mince the rosemary.
Mix half of it with the oil.
Slice the courgette, sprinkle with the rosemary oil and grill the slices for a while.
Crush the clove of garlic.
Mix the rest of the rosemary with the two kinds of olive oil and garlic.
Spice it up with salt and pepper and leave for few minutes.
Cut the cherry tomatoes into halves and slice the olives.
Mix the cooked penne with olive oil.
Arrange the penne, grilled courgette, goat cheese, tomatoes and olives on a plate.
Recipe and Photo: Katarzyna Posłuszny