Not that pasta can't be wonderful. When sitting in the sun in a piazza with a class of crisp white wine, the freshly made stuff served with gorgeous meats and cheese is exactly what is required. But boiling a pan of dried farfalle and stirring in a jar of tomato sauce on a showery Monday night in East Yorkshire, in April, is surely not how the Italians intended pasta to be enjoyed when they first rubbed egg and flour together and made it an essential part of their diet.
It was, however, a bowl of pasta that made it's way on to our table tonight. Mainly because I had been to my Fit4Mum class with Kasper this afternoon and wanted something filling which would suit us all.
The recipe was again from the BBC Good Food website and is low fat and packed with vegetables with the creamy sauce made simply from Philadelphia, a little cooking water and parmesan. I tend to buy the mini tubs of Philly as I can struggle to use it all up while it is at its best otherwise.
I didn't bother frying the courgette, instead putting all the veg into boil with the pasta - penne tonight - in one pan. The result was a very satisfying but healthy dish and one which can be easily adapted depending on what you have in.
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