Penne with courgettes, mint and goat’s curd

Penne with courgettes, mint and goat’s curd

I’m a big fan of courgettes, and I’ve used goat’s curd in this penne dish because it has a fantastic acidity to it, and it makes a change from parmesan.


Two to three as a main course


  • 3 tbsp olive oil, plus extra for drizzling
  • 2 large courgettes, cut lengthways into four then cut across into chunks
  • 4 garlic cloves, finely chopped
  • ½ cup of water
  • 350g dried penne pasta
  • 1 tbsp mint leaves, torn
  • Zest of ½ lemon
  • 250g goat’s curd, or soft fresh goat’s cheese, to serve


  1. Add the oil to a large deep sauté pan and lightly heat, then add the courgettes. Season and cook for two minutes then add the garlic and sauté for a further couple of minutes, making sure the garlic doesn’t colour.
  2. Add the water and cover with a lid. Cook for 10 to 15 minutes until the courgettes are soft – check while cooking, and add a touch more water if necessary so that the courgettes are not left to brown.
  3.  Meanwhile, cook the pasta in salted boiling water as per the packet instructions.
  4. When ready, drain the pasta and toss with the courgettes. Throw in the mint and an extra drizzle of olive oil, along with the lemon zest and a good grind of black pepper.
  5. Check the seasoning and serve with goat’s curd or cheese dotted over the pasta.

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