HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCourgette And Cherry Tomato Rigatoni
Courgette and Cherry Tomato Rigatoni

Courgette and Cherry Tomato Rigatoni

with pesto and Italian style cheese

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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 caloriesQuickFamily FriendlyVeggie
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece


1 sachet

Italian Herbs

1 sachet

Green Pesto


25 g

Grated Italian Style Hard Cheese


1 piece


125 g

Cherry Tomatoes

180 g

Dried Rigatoni

(ContainsWheatMay be presentSoya, Mustard)

1 sachet

Balsamic Vinegar


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)517 kcal
Energy (kJ)2163 kJ
Fat15.88 g
of which saturates3.79 g
Carbohydrate72.26 g
of which sugars8.22 g
Dietary Fiber0 g
Protein19.58 g
Cholesterol0 mg
Salt1.27 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.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of salted water for the rigatoni
  • When boiling, add the rigatoni to the pot and bring back to the boil. 
  • Cook until softened, 12 mins. Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together. 

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Peel and grate the garlic (or use a garlic press).
  • Trim the courgette then halve lengthways. Slice widthways into 1cm thick pieces.
  • In a small bowl, mix the garlic with 2 tbsp oil (double for 4p), Italian herbs and courgette.
  • Halve the tomatoes and mix with the pesto in a separate small bowl.
  • Place a pan (without oil) over a medium heat. 
  • Fry the courgette for 1 min.
  • Add the tomatoes and cook for 4-5 mins, until softened.
  • Add the balsamic vinegar, cooked rigatoni and half the cheese to the pan. 
  • Stir, turn off the heat and season to taste with salt and pepper.
  • Divide the rigatoni and veg between bowls. 
  • Garnish with the remaining cheese.