Bring a saucepan of salted water to the boil, stir in the pasta and cook until tender but firm
Strain the pasta, reserving 100ml of the cooking liquid for thinning down the sauce
Heat a non-stick frypan with olive oil
Slice the tenders on an angle, add to the frypan with the crushed garlic, carrot, zucchini and basil
Once these ingredients are wilted, add in the baby spinach, basil and the penne pasta, tossing together until the spinach wilts
Make a well in the centre of the ingredients, place in the sour cream and the pasta liquor and mix through the pasta
Fold through half the parmesan, season with salt and milled pepper
Place into a deep bowl, and sprinkle over the remaining parmesan and eat!
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