with pesto and Italian style 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
1 unit(s)
Italian Herbs
1 sachet(s)
Green Pesto
1 sachet(s)
Grated Italian Style Hard Cheese
25 grams
Courgette
1 unit(s)
Cherry Tomatoes
125 grams
Dried Rigatoni
180 grams
Balsamic Vinegar
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the pot 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.
- Peel and grate the garlic (or use a garlic press).
- Trim the courgette then halve lengthways. Slice widthways into 1cm thick pieces.
- In a small bowl, mix the garlic with 2 tbsp oil (double for 4p), Italian herbs and courgette.
- Halve the tomatoes and mix with the pesto in a separate small bowl.
- Place a pan (without oil) over a medium heat.
- Fry the courgette for 1 min.
- Add the tomatoes and cook for 4-5 mins, until softened.
- Add the balsamic vinegar, cooked rigatoni and half the cheese to the pan.
- Stir, turn off the heat and season to taste with salt and pepper.
- Divide the rigatoni and veg between bowls.
- Garnish with the remaining cheese.
517
kcal
Energy (kcal)
2163
kJ
Energy (kJ)
15.88
g
Fat
3.79
g
of which saturates
72.26
g
Carbohydrate
8.22
g
of which sugars
0
g
Dietary Fiber
19.58
g
Protein
0
mg
Cholesterol
1.27
g
Salt
