Creamy Courgette Rigatoni
with chives and Italian style cheese
This is a hearty pasta dish that's nutritious too. The creaminess comes from creme fraiche—a lighter alternative to full-fat cream—while the courgette and baby spinach are filled with potassium, iron, and an array of vitalizing vitamins.
Tags:
Family Friendly
•Calorie Smart
•Veggie
•Climate Conscious
•Quick Prep
•Super Quick
Allergens:
Wheat
•Celery
•Milk
Total Time30 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
½ unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Courgette
5 grams
Chives
½ unit(s)
Lemon
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
120 grams
Baby Spinach
1 sachet(s)
Hello Muscat
(Contains Celery)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2381 kJ
Energy (kcal)569 kcal
Fat19.4 g
of which saturates10.9 g
Carbohydrate80.3 g
of which sugars8.2 g
Dietary Fiber0 g
Protein21.3 g
Cholesterol0 mg
Salt1.71 g
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.
Utensils
•Zester
•Grater
•Peeler
•Colander
Instructions
1
- Boil a large pot of salted water for the rigatoni.
- Halve and peel the onion. Thinly slice half (double for 4p).
- Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if you prefer).
- Pull a vegetable peeler lengthways along the courgette to make ribbons.
- Zest half the lemon (double for 4p). Cut in half.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Add the rigatoni to the boiling water and bring back to the boil.
- Simmer until softened, 12 mins.
- When ready, reserve 50ml of the pasta water (double for 4p), then drain the pasta in a colander.
- Return the rigatoni to the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
3
- While the pasta cooks, place a pan over medium heat with a glug of oil.
- Once hot, add the courgette and season with salt and pepper. Cook until softened, 2-3 mins.
- Stir in the garlic and cook for 1 min more.
- Add the spinach a handful at a time and cook until wilted, 1-2 mins. Season the spinach to taste with salt and pepper.
- Pop the cooked veg in a bowl and cover to keep warm.
4
- Return the pan to medium heat with a drizzle of oil.
- Once hot, add the onion and cook until softened, stirring occasionally, 4-5 mins.
- Add the muscat and reserved pasta water. Simmer until reduced by half, stirring to dissolve the muscat, 3-4 mins.
- Stir in the creme fraiche and cook until piping hot, then season with a pinch of pepper.
- Mix in the chives.
5
- Add the pasta to the sauce along with the veg.
- Stir until everything is well coated and warmed through, 30 secs.
- Add a pinch of lemon zest and lemon juice to taste.
- Taste and add more salt, pepper and lemon juice if needed.
TIP: Add a splash of water if you feel the sauce needs loosening.
6
- Serve heaping helpings of creamy pasta in bowls.
- Garnish with a sprinkling of cheese.
