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How to make Zucchini, tomato & chilli rigatoni

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 350g dried rigatoni pasta
  • 2 teaspoons 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 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh continental parsley
  • 30g finely grated parmesan

Method

  • 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.