Rigatoni with Roasted Courgette
125g Miza Tangy Pea Sauce
150g Courgette
100g Orecchiette
1/2 Lemon, zested
1/2 Heaped Tsp Chopped Red Chilli
To Garnish:
Panko Breadcrumbs
Basil
Grated Parmesan
Cook Time: 0020
Serves: 01
Instructions
- Preheat the oven to 220C.
- 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.
- In a dry frying pan toast a small handful of breadcrumbs on medium/high heat until golden brown, then set aside.
- Deseed and finely chop the red chilli. In a saucepan, heat the sauce with the chilli to a simmer.
- Meanwhile, cook the pasta in salted boiling water according to instructions (cook 1-2 mins less than the packet says for al dente).
- 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.
- Serve the pasta with grated parmesan (optional), basil leaves and toasted breadcrumbs.
