Pesto and Courgette Pasta
with salad leaves4.0(6)
Calories
:Â
634 kcalProtein
:Â
24.5g proteinTotal
:Â
30 minutesDifficulty
:Â
EasyQuick
Family Friendly
Veggie
Allergens:
- Wheat
- Milk
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
There's nothing better than a heaping bowl of pasta packed with plenty of flavour, and that's exactly what this pesto and courgette rigatoni brings to the table. You definitely aren't going to miss the meat in this delicious veggie dish.
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Courgette
2 unit(s)
Tomato
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
100 grams
Greek Style Cheese
(Contains: Milk)
10 grams
Basil
1 sachet(s)
Green Pesto
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)634 kcal
Energy (kJ)2652.7 kJ
Fat24.9 g
of which saturates10.4 g
Carbohydrate77.1 g
of which sugars12.2 g
Protein24.5 g
Salt1.6 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
•Pot
•Colander
•Lid
Cooking steps
1
- Boil a pot of salted water for the pasta.
- Halve, peel and chop the onion into small pieces.
- Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
- Cut the tomato into 2cm chunks.
- Cook the pasta, covered, for 12 mins. Then drain and let it steam without the lid.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Meanwhile, heat a drizzle of oil in a pan over a medium heat.
- Fry the onion for 2 mins. Add the courgette and tomato and fry for 5-6 mins. Season with salt and pepper.
- Cut the Greek style cheese into ½ cm cubes and tear the basil leaves into small pieces.
3
- Add the pasta and the pesto to the pan and heat for 1 min.
- In a salad bowl, mix together the balsamic vinegar and 1 tbsp oil (double for 4p).
- Season with salt and pepper. Toss the salad leaves in the dressing.
4
- Divide the salad leaves and pasta between the plates.
- Garnish the dish with the Greek style cheese and basil.
