with salad leaves
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.
Allergens
Utensils
Tags
Greek Style Cheese
100 grams
Onion
1 unit(s)
Courgette
1 unit(s)
Tomato
2 unit(s)
Dried Rigatoni
180 grams
Basil
10 grams
Green Pesto
1 sachet(s)
Salad Leaves
40 grams
Balsamic Vinegar
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- 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 14-16 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.
- 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.
- 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.
- Divide the salad leaves and pasta between the plates.
- Garnish the dish with the Greek style cheese and basil.
2653
kJ
Energy (kJ)
634
kcal
Energy (kcal)
24.9
g
Fat
10.4
g
of which saturates
77.1
g
Carbohydrate
12.2
g
of which sugars
0
g
Dietary Fiber
24.5
g
Protein
0
mg
Cholesterol
1.62
g
Salt
