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.
Allergens
Utensils
Tags
Garlic
1 unit(s)
Italian Herbs
0.5 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
Passata
1 pack(s)
Grated Cheese
50 grams
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 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.
- 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.
- 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.
- Divide the rigatoni and veg between bowls.
- Garnish with the Italian style cheese.
647
kcal
Energy (kcal)
2706
kJ
Energy (kJ)
24.6
g
Fat
9.3
g
of which saturates
80.4
g
Carbohydrate
12.2
g
of which sugars
1.4
g
Dietary Fiber
27.2
g
Protein
0
mg
Cholesterol
2.07
g
Salt
