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Zucchini, tomato & chilli rigatoni
Zucchini, tomato & chilli rigatoni
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Add texture with chunky pasta in this spicy dish.
Ingredients:
  • 350g dried rigatoni pasta
  • 9.20 gm olive oil
  • 450g (about 3 medium) zucchini, trimmed, thinly sliced
  • 3 garlic cloves, crushed
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 400g egg tomatoes, finely chopped
  • 42.00 gm fresh lemon juice
  • 125.00 ml chopped fresh continental parsley
  • 30g finely grated parmesan
Instructions:
  • Boil the pasta in a large saucepan of salted water according to the package instructions until al dente. Drain and place back into the pan.
  • Heat the oil in a large frying pan over high heat, then add zucchini, garlic, and chili, and season with salt and pepper. Stir occasionally and cook for about 3 minutes until the zucchini turns light golden.
  • Stir in the tomato and lemon juice and cook for 2 minutes until warmed.
  • Combine the tomato mixture, parsley, and parmesan with the pasta, tossing until evenly mixed. Serve in individual bowls.

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