Courgette and Tomato Pasta

Here is a simple dish for those weekday suppers when you are pushed for time.  It could be made into a pasta bake if you prefer and any leftovers make ideal lunch when heated up in the microwave.

Ingredients:
2 courgettes
200g of button mushrooms (other mushrooms can be used if chopped)
400g tin of tomatoes or pasata
1 large onion
2 cloves of garlic
1 red chilli
Pinch of italian herbs
1 tbsp of sweetner
200g of dried pasta
Salt and pepper to taste
30g of low fat cheese (if desired)

Method
Cook the pasta in salted water until just soft and then drain into a colander and rinse with cold water.  Make sure the cooked pasta doesn't stick together as it cools by using your fingers to separate it.
Chop the onion, garlic and chilli then fry using Fry Light until soft.  Chop the stalks off the mushrooms and then add the mushrooms and the herbs.  Cook for about 3 minutes then chop the courgettes and add to the pan. Add the tomatoes to the pan and the sweetner then cook for around 30 minutes until the courgettes have softened.  Use salt and pepper to season then add the cold pasta to the sauce and warm through. (At this point you could pour the pasta and sauce into an oven proof dish, gtrate the cheese over it and cook for 20 minutes if you prefer a pasta bake)

Serve on a plate and grate the chese over the top.