James Tanner served up a tasty summer penne pasta bowl on today’s episode of Lorraine.

The ingredients are: 160g dried penne pasta, 5 tbsp olive oil, 3 baby courgettes, cut in half lengthways, ½ red onion, thinly sliced, 1 clove garlic, thinly sliced, Half a yellow pepper, thinly sliced, Zest half a lemon, 2 tbsp sun blush tomatoes, 2 marinated baby artichoke hearts, cut into quarters, 1 tbsp pitted Nicoise, Kalamata or black olives, sliced, 10 fresh basil leaves, 80g goat’s cheese, crumbled, Sea salt and cracked black pepper, to taste.