Rigatoni with Roasted Courgette

125g Miza Tangy Pea Sauce 
150g Courgette
100g Orecchiette 
1/2 Lemon, zested
1/2 Heaped Tsp Chopped Red Chilli 

Cook Time: 0020
Serves: 01

Instructions

1. Preheat the oven to 220C. 
2. Dice the courgette into 2cm cubes (cut the courgette in half lengthwise and then into 3 strips lengthwise, then cut widthwise into 2cm cubes). Spread the courgette onto a lined baking tray and season with salt and pepper, and drizzle over olive oil. Cook in the oven for 10 mins. 
3. In a dry frying pan toast a small handful of breadcrumbs on medium/high heat until golden brown, then set aside.  
   
4. Deseed and finely chop the red chilli. In a saucepan, heat the sauce with the chilli to a simmer. 
5. Meanwhile, cook the pasta in salted boiling water according to instructions (cook 1-2 mins less than the packet says for al dente). 
6. Transfer the pasta to the saucepan with sauce with a splash of pasta water. Toss the pasta to coat in the sauce and then fold through the cooked couregette. 
7. Serve the pasta with grated parmesan (optional), basil leaves and toasted breadcrumbs.