with pesto 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.
Allergens
Utensils
Tags
Garlic
2 unit(s)
Green Pesto
1 sachet(s)
Courgette
1 unit(s)
Cherry Tomatoes
125 grams
Dried Rigatoni
180 grams
Passata
1 pack(s)
Parsley
5 grams
Grated Cheese
50 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- 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 (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.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Trim the courgette, halve lengthways then slice widthways into 1cm thick half-moons.
- Place a pan over high heat (without oil). When hot, cook the courgette until charred, 6-8 mins. Stir only every 1-2 mins so it picks up a nice colour. Once cooked, season with salt and pepper.
- Add the garlic and tomatoes to the pan with a drizzle of oil. Fry until fragrant, 2-3 mins.
- Add 50ml water, ½ tsp sugar (double both for 4p) and passata.
- Simmer until tomatoes have softened and sauce has thickened, 4-5 mins. Stir through the pesto, parsley and a knob of butter.
- Season to taste with salt, pepper and sugar.
- Add the cooked pasta to the pan and carefully toss to coat.
TIP: Add a splash of water if the sauce is too thick.
- Divide the cherry tomato rigatoni between bowls.
- Garnish with cheese.
616
kcal
Energy (kcal)
2577
kJ
Energy (kJ)
22
g
Fat
7.4
g
of which saturates
81.1
g
Carbohydrate
12.2
g
of which sugars
1.4
g
Dietary Fiber
24.5
g
Protein
0
mg
Cholesterol
1.7
g
Salt
