Lemon & Oregano Vegetable Pasta

A lemon & oregano take on vegetable pasta, with measured ingredients and an easy-to-follow method.

Ingredients

• 320 g dried penne
• 2 tbsp olive oil
• 1 onion, chopped
• 1 courgette, diced
• 1 red pepper, diced
• 100 ml reserved pasta water
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon, zest and 2 tbsp juice
• 1 tsp dried oregano
• 2 garlic cloves, minced

Method

1. Boil the penne in water according to packet instructions until al dente. Reserve 100 ml cooking water and drain.
2. Heat the oil in a wide pan over medium heat. Cook onion for 5 minutes, then add courgette and pepper and cook for 7 minutes until tender.
3. Mix the lemon zest, juice, oregano and garlic.
4. Lower heat; add seasoning mixture and 2 tbsp pasta water to vegetables. Stir for 2 minutes.
5. Toss in pasta and enough remaining water to coat it. Heat for 1 minute, season, and finish with any reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.