• 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 (1/3 cup for 2 people / 2/3 cups for 4 people). Drain penne, then return to saucepan.

• 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 until slightly softened, 2-3 minutes.

• Reduce heat to medium, then stir in thickened cream, tomato & herb seasoning, vegetable stock pot 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. Crumble over half the marinated goat cheese. • Divide creamy semi-dried tomato penne between bowls. Crumble over remaining marinated goat cheese. Spoon over some oil from goat cheese. • Serve with dressed leaves. Enjoy!