Bring a large pot of salted water to a boil for the penne pasta.
2
Heat 28g olive oil in a large skillet over low heat. Add 450g finely diced onion, 3g minced garlic, 2g diced carrot, and 1g sliced mushroom. Cook until soft and translucent, about 8 minutes.
3
Add 1g green bell pepper and 400g diced courgette to the skillet. Cook for 5 minutes until tender.
