Charred Courgette Rigatoni
with pesto and Italian style cheese
Ready in 25 minutes or less, this courgette and cherry tomato pasta is just the thing if you're in need of a balanced, tasty and nutritious meal that won't take all evening to prepare.
Tags:
Under 650 calories
•Quick
•Family Friendly
•Veggie
Allergens:
Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 sachet(s)
Green Pesto
(Contains Milk)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Courgette
125 grams
Cherry Tomatoes
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 pack(s)
Passata
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)552 kcal
Energy (kJ)2308 kJ
Fat16.6 g
of which saturates4.1 g
Carbohydrate80.8 g
of which sugars12.2 g
Dietary Fiber1.4 g
Protein20.8 g
Cholesterol0 mg
Salt1.65 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Instructions
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot (off the heat).
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Trim the courgette. Halve lengthways then slice widthways into 1cm thick half-moons.
- Place a pan over high heat (without oil).
- When hot, add the courgette and cook until charred, 6-8 mins. Stir only every 1-2 mins so it can pick up a nice colour. Once cooked, season with salt and pepper.
3
- Add the garlic, half the Italian herbs (double for 4p) and tomatoes to the pan with a drizzle of oil. Fry until fragrant, 2-3 mins.
- Add 50ml water, ¼ tsp sugar (double both for 4p) and passata.
- Simmer until tomatoes have softened and sauce has thickened, 4-5 mins. Stir through the pesto.
- Season to taste with salt, pepper and sugar.
- Add the cooked pasta to the pan and toss to coat.
TIP: Add a splash of water if the sauce is too thick.
4
- Divide the cherry tomato rigatoni between bowls.
- Garnish with Italian style cheese.