Zucchini, tomato & chilli rigatoni

Zucchini, tomato & chilli rigatoni


Zucchini, tomato & chilli rigatoni

The ingredient of Zucchini, tomato & chilli rigatoni

  1. 350g dried rigatoni pasta
  2. 2 teaspoons olive oil
  3. 450g (about three medium) zucchini, trimmed, thinly sliced
  4. 3 garlic cloves, beaten
  5. 1 sparkling crimson birdseye chilli, deseeded, finely chopped
  6. 400g egg tomatoes, finely chopped
  7. 2 tablespoons fresh lemon juice
  8. 1/2 cup chopped clean continental parsley
  9. 30g finely grated parmesan

The instruction how to make Zucchini, tomato & chilli rigatoni

  1. Cook the pasta in a massive saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
  2. Meanwhile, heat the oil in a massive frying pan over excessive warmness. Add the zucchini, garlic and chilli, and season with salt and pepper. Cook, stirring every so often, for 3 minutes or until the zucchini is mild golden.
  3. Add the tomato and lemon juice and prepare dinner, stirring, for 2 minutes or till heated through.
  4. Add the tomato mixture, parsley and parmesan to the pasta and toss till properly combined. Divide among serving bowls and serve.

Nutritions of Zucchini, tomato & chilli rigatoni

fatContent: 407.734 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 7 milligrams cholesterol


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