Charred Courgette Rigatoni
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Charred Courgette Rigatoni

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

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

5 grams

Parsley

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2300 kJ
Energy (kcal)550 kcal
Fat16.5 g
of which saturates4 g
Carbohydrate80.6 g
of which sugars12.2 g
Dietary Fiber1.4 g
Protein20.8 g
Cholesterol0 mg
Salt1.43 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

Make the Pasta
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.

Get Prepped
2
  • Roughly chop the parsley (stalks and all).
  • 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, cook the courgette until charred, 6-8 mins. Stir only every 1-2 mins so it picks up a nice colour. Once cooked, season with salt and pepper.
Cook the Veg
3
  • Add the garlic 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 and parsley.
  • Season to taste with salt, pepper and sugar.
  • Add the cooked pasta to the pan and carefully toss to coat.

TIP: Add a splash of water if the sauce is too thick.

Garnish and Serve
4
  • Divide the cherry tomato rigatoni between bowls. 
  • Garnish with Italian style cheese.
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