Pesto Courgette Rigatoni
with cherry tomatoes and 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
1 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
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)647 kcal
Energy (kJ)2706 kJ
Fat24.6 g
of which saturates9.3 g
Carbohydrate80.4 g
of which sugars12.2 g
Dietary Fiber1.4 g
Protein27.2 g
Cholesterol0 mg
Salt2.07 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.
- 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.
2
- Peel and grate the garlic (or use a garlic press).
- Halve the tomatoes.
- Trim the courgette then halve lengthways. Slice widthways into 1cm thick pieces.
- Place a pan over high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins. Stir only every few mins—this will allow it to pick up a nice colour.
- Once cooked, season with salt and pepper.
3
- Add the garlic, grated cheese mix, half the Italian herbs (double for 4p) and tomatoes to the pan with a drizzle of oil. Cook together until fragrant, 2-3 mins.
- Add 50ml water and ¼ tsp sugar (double both for 4p) along with the passata.
- Leave to simmer for 4-5 mins, until tomatoes have softened and sauce has thickened then stir through the pesto.
- Add the cooked pasta to the pan and toss to coat.
- Season to taste with salt, pepper and sugar.
4
- Divide the rigatoni and veg between bowls.
- Garnish with the Italian style cheese.