Antipasto Penne with Zucchini

Serves 4


  • 3 courgettes/zucchini. trimmed
  • 4 plum tomatoes
  • 175 g/6 oz./1 ½ cups Italian ham
  • 2 tbsp. olive oil
  • salt and freshly ground black pepper
  • 350 g/12 oz./4 ½ cups dried penne
  • 285 g/10 oz. jar antipasto
  • 125 g/4 ½ oz./1 cup mozzarella cheese, drained and diced
  • 125 g/4 ½ oz./1 cup Gorgonzola cheese. crumbled
  • 3 tbsp. freshly chopped flat-leaf parsley


Preheat the grill/broiler just before cooking. Cut the courgettes/zucchini into thick slices. Wash the tomatoes and cut into quarters. Cut the ham into strips. Pour the oil into a baking dish and place under the grill for 2 minutes. or until almost smoking. Remove from the grill and stir in the courgettes. Return to the grill and cook for 8 minutes. stirring occasionally. Remove from the grill. add the tomatoes and cook for a further 3 minutes.

Add the ham to the baking dish and cook under the grill for 4 minutes. or until all the vegetables are charred and the ham is brown. Season to taste with salt and pepper.

Plunge the pasta into a large saucepan of lightly salted boiling water and return to a rolling boil. Stir and cook for 8 minutes. or until a/ dente. Drain well and return to the saucepan.

Stir the antipasto into the vegetables. Cook under the grill for 2 minutes. or until heated through. Add the cooked pasta and toss together gently with the remaining ingredients. Grill for a further 4 minutes. then serve immediately.