Feeling not exactly hungover, but certainly a tad weary after a couple of nights out on the town, I needed a quick and easy lunchtime fix. Part of me was tempted to fall foul of my favourite post night-out comfort food, macaroni cheese, but good sense prevailed and I went for a healthier option: it is unwise to round off a six-pint night out with more junk, no matter how good it tastes.
This takes as long as the pasta takes to cook to prepare - in my case, 9 minutes - and takes minimal effort. Not bad when you're feeling a little rough round the edges, and the chilli certainly helped bring me round!
Ingredients (serves 2):
150g penne pasta
1 red chilli
2 cloves garlic
1 dsp lemon juice
3 or 4 basil leaves
Put a pan of water on, lightly salt it and bring to the boil. Add the penne and cook as directed on the pack. While the pasta is cooking, thinly slice the courgette and garlic (I used a mandolin), add a little oil to a frying pan and fry over a medium heat until the courgette starts to turn translucent. Add the garlic and cook for a further couple of minutes.
While the garlic is cooking, slice the chilli taking care to discard any seeds and add to the pan. Fry for a further 3 minutes then add the lemon juice and a dessertspoon of water from the pasta pan. Reduce until only a little liquid remains.
Drain the pasta once it is cooked and add the vegetables to the pan. Stir well then serve, shredding a few basil leaves on each plate. Quick, easy and delicious!