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.
The quantities provided above are averages only.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve heaping helpings of creamy pasta in bowls.
- Garnish with a sprinkling of cheese.
