• Half-fill a large saucepan with water, add a generous pinch of salt, then 
bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 12 minutes.
• Reserve pasta water(see ingredients). Drain penne, then return to 
saucepan. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• When pasta has 5 minutes remaining, roughly chop semi-dried tomatoes. 
• Grate zucchini.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook zucchini and semi-dried tomatoes, tossing, until slightly softened, 
2-3 minutes.

• Reduce heat to medium, then stir in thickened cream, tomato & herb 
seasoning, stock concentrate and reserved pasta water and simmer, until 
slightly reduced 1-2 minutes.
• Add cooked penne tossing until combined, 1 minute.
• Season generously with salt and pepper. 

• In a medium bowl, combine spinach & rocket mix, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy semi-dried tomato penne between bowls. Crumble over marinated goat cheese. Spoon over some oil from goat cheese. • Serve with dressed leaves. Enjoy!