Creamy Courgette Rigatoni
with chives and Italian style cheese
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This is a hearty pasta dish that's also plenty healthy. The creaminess comes from creme fraiche—a lighter alternative to full-fat cream—while the courgette and baby spinach are filled with potassium, iron, and an array of vitalizing vitamins.
Tags:Family Friendly•Veggie
Allergens:Wheat•Celery•Milk
Total Time30 minutes
Cooking Time25 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
½ piece
Onion
2 piece
Garlic
1 piece
Courgette
5 g
Chives
½ piece
Lemon
180 g
Dried Rigatoni
(ContainsWheatMay be presentSoya, Mustard)120 g
Baby Spinach
1 sachet
Vegetable Stock
(ContainsCelery)125 g
Creme Fraiche
(ContainsMilk)25 g
Grated Italian Style Hard Cheese
(ContainsMilk)Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)668 kcal
Energy (kJ)2797 kJ
Fat30.9 g
of which saturates18.5 g
Carbohydrate77.1 g
of which sugars8.7 g
Dietary Fiber0 g
Protein21.5 g
Cholesterol0 mg
Salt1.26 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.
Utensils
Utensils
•Zester
•Grater
•Peeler
•Colander
Instructions
Instructions
1
- Boil a large pot of salted water for the rigatoni.
- Halve and peel the onion. Thinly slice half (double for 4p).
- Peel and grate the garlic (or use a garlic press). Finely chop the chives (or use scissors).
- Pull a vegetable peeler lengthways along the courgette to make ribbons.
- Zest half the lemon (double for 4p). Cut in half.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Add the rigatoni to the boiling water and simmer until cooked, 12 mins.
- When ready, reserve 50ml of the pasta water (double for 4p), then drain the pasta in a colander.
- Return the rigatoni to the pot, drizzle over some oil and stir through to stop it sticking together.
3
- While the pasta cooks, place a pan over medium heat with a glug of oil.
- Once hot, add the courgette and season with a pinch of salt and pepper.
- Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more.
- Add the spinach a handful at a time and cook until wilted, 1-2 mins.
- Pop the cooked veg in a bowl and cover to keep warm.
4
- Return the pan to medium heat with a splash of oil.
- Once hot, add the onion and cook until softened, stirring occasionally, 4-5 mins.
- Add the stock and reserved pasta water. Stir to dissolve the stock powder and simmer until reduced by half, 3-4 mins.
- Stir in the creme fraiche and warm through until piping hot, then season with a pinch of pepper.
- Mix in the chives and three-quarters of the cheese.
5
- Add the pasta to your sauce along with half the veg and stir everything together.
- Add a pinch of lemon zest and a squeeze of lemon juice.
- Taste and add more salt, pepper and lemon juice if you like things zingy!
TIP: If the sauce needs loosening add a splash of water.
6
- Serve heaping helpings of creamy pasta in bowls.
- Top with the rest of the spinach and courgette.
- Garnish with a sprinkling of the remaining Italian cheese.