Creamy Green Bean Rigatoni
with cherry tomatoes and parsley
Much like the al dente rigatoni in this tasty veggie pasta dish, the green beans are cooked to perfection, retaining just the faintest bit of bite.
Tags:
Calorie Smart
•Veggie
•Climate Conscious
Allergens:
Wheat
•Celery
•Milk
Total Time25 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Onion
150 grams
Green Beans
125 grams
Cherry Tomatoes
1 unit(s)
Lemon
1 unit(s)
Garlic
5 grams
Parsley
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 unit(s)
Courgette
1 sachet(s)
Hello Muscat
(Contains Celery)
110 grams
Creme Fraiche
(Contains Milk)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2563 kJ
Energy (kcal)613 kcal
Fat20.2 g
of which saturates11.3 g
Carbohydrate90.9 g
of which sugars13.6 g
Dietary Fiber0 g
Protein22.7 g
Cholesterol0 mg
Salt1.61 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
•Grater
•Peeler
•Pan with Lid
•Colander
Instructions
1
- Boil a large pot of salted water for the pasta.
- Trim the green beans then chop into thirds.
- Halve the tomatoes. Halve the lemon.
- Finely chop the parsley (stalks and all). Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
2
- Add the rigatoni to the boiling water and simmer until softened, 12 mins.
- Drain the pasta in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
3
- While the pasta cooks, place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, 5-6 mins.
4
- Meanwhile, trim the courgette. Run a peeler lengthways along the sides to create ribbons.
- Pop the ribbons into a bowl and leave aside.
- Add a squeeze of lemon juice to a separate bowl along with drizzle of oil, and a pinch of salt and pepper.
- Mix together and leave aside.
5
- Once the onion is softened, add the garlic and cook until fragrant, 1 min.
- Add 75ml water (double for 4p) along with the muscat.
- Simmer until the mixture is reduced by a third, 5-6 mins.
- Add the green beans and tomatoes. Cover the pan and cook until green beans are tender and tomatoes are softened, 3-4 mins.
- Stir in the creme fraiche. Bring to the boil then lower the heat and simmer for 4-5 mins. Season to taste with salt and pepper.
6
- Stir the drained pasta through the sauce, adding a splash of water if it's too thick.
- Once warmed through, remove from the heat.
- Stir in the parsley and cheese. Taste and add salt and pepper if you feel it needs it.
- Add the courgette ribbons to the lemon dressing and toss together.
- Serve the creamy rigatoni in bowls with the fresh courgette salad on the side.
