Zucchini, tomato & chilli rigatoni

Name: Zucchini, tomato & chilli rigatoni
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 350g dried rigatoni pasta; 2 tsp 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; 2 tbsp fresh lemon juice; 1/2 cup chopped fresh continental parsley; 30g finely grated parmesan

4.7

(4)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $4.71 /serving

Author : Kim Meredith

budget friendly easy simmer

Ingredients

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350 grams dried rigatoni pasta2 tsp olive oil450 grams (about 3 medium) zucchini, trimmed, thinly sliced3 garlic cloves, crushed1 fresh red birdseye chilli, deseeded, finely chopped400 grams egg tomatoes, finely chopped2 tbsp fresh lemon juice1/2 cup chopped fresh continental parsley30 grams finely grated parmesan

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Instructions

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Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.

Step 2

Meanwhile, heat the oil in a large frying pan over high heat. Add the zucchini, garlic and chilli, and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until the zucchini is light golden.

Step 3

Add the tomato and lemon juice and cook, stirring, for 2 minutes or until heated through.

Step 4

Add the tomato mixture, parsley and parmesan to the pasta and toss until well combined. Divide among serving bowls and serve.