Pasta Shells with Leeks and Courgettes
Linda McCartney
Recipe Serves: 4

Tasty and looks great, too. You can substitute your favourite pasta shapes for the shells. Lovely served alongside a simple fresh tomato and mixed leaves salad.

Ingredients:

2-3 tbsp olive oil

3 leeks, finely sliced

3 medium courgettes, finely sliced

340g pasta shells

230g soft goat cheese or feta cheese, crumbled or cheddar cheese grated

2 tbsp chopped fresh basil

sea salt and freshly ground black pepper to taste

75g thinly sliced sun-dried tomatoes packed in oil

Grated cheese for serving

Instructions:

In a large frying pan heat the olive oil and toss in the leeks and courgettes to coat them. Turn the heat down, cover and cook over a low heat until very soft, 10-15 minutes, stir occasionally. At the same time, cook the pasta until ‘al dente’, as per instructions on pack.

Stir the crumbled goat cheese into the leeks and courgettes and mix well. Add the basil and season to taste with salt, pepper.Toss into the hot, well-drained pasta and sprinkle the sun-dried tomatoes over the top. Serve immediately, with grated cheese.

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