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Speedy Chorizo Rigatoni

Speedy Chorizo Rigatoni

with courgette and parsley
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Get 50% off your first box!
Calories
: 
658 kcal
Protein
: 
26.5g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

90 grams

Chorizo

(Contains: Milk)

180 grams

Dried Rigatoni

(Contains: Mustard, Soya, May contain traces of allergens, Wheat, Cereals containing gluten)

1 unit(s)

Courgette

5 grams

Parsley

½ unit(s)

Lemon

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Cracked Black Pepper

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)2753 kJ
Energy (kcal)658 kcal
Fat27.8 g
of which saturates13 g
Carbohydrate76 g
of which sugars6.6 g
Dietary Fiber4.7 g
Protein26.5 g
Salt2.5 g
Potassium397.6 mg
Calcium34 mg
Iron0.5 mg
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.
•Zester
•Grater
•Colander

Cooking steps

Cook the Pasta
1
  • Boil a large pot of salted water for the rigatoni.
  • When boiling, add the rigatoni and bring back to the boil.
  • Cook until softened, 10-12 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.

Prep Your Veg
2
  • Meanwhile, trim the courgette, halve lengthways and slice into 1cm thick semicircles.
  • Roughly chop the parsley (stalks and all).
  • Zest half a lemon (per 2P). Cut into thick wedges. 
  • Peel and grate the garlic (or use a garlic press).
Fry the Courgette
3
  • Place a large pan over high heat (without oil).
  • Once hot, cook the courgette until starting to brown, shifting as it colours, 6-8 mins.
  • Add the chorizo for the final 4 mins of cooking time.
  • Add the garlic and cook, stirring, until fragrant, another 1 min.
Start the Sauce
4
  • Once the courgette has browned, reduce the heat.
  • Add creme fraiche, black pepper, 50ml water (per 2P) and stock to the pan. 
  • Season with salt and pepper and stir to combine. 
  • Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
Simmer the Sauce
5
  • Simmer the sauce for for 4-5 mins.
  • Add another splash of water if the sauce needs loosening.
  • Meanwhile, mix together the lemon zest and parsley in a small bowl.
Garnish and Serve
6
  • Toss the drained rigatoni through the sauce. 
  • Season to taste with a squeeze of lemon juice, salt and pepper.
  • Divide the chorizo pasta between bowls.
  • Garnish with the lemon and parsley topping.
  • Serve any remaining lemon wedges on the side for squeezing over.
Meal right image

Explore Similar Recipes

Garlic Recipes
Parsley Recipes
Chorizo Recipes
Courgette Recipes
Lemon Recipes
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