Creamy Rigatoni
with Garlicky Greens and Creme Fraiche
Wilted dark greens combined with a hearty portion of creamy garlicky pasta make this recipe a seriously satisfying weeknight supper. If you feel the creamy sauce is a little bit thick, add a little bit of the starchy pasta water to loosen up the consistency. The salty, starchy water not only adds flavor but helps the sauce cling to the rigatoni (this is a great trick that works for all pasta sauces). Buon appetito!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Shallot
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
1 bunch(es)
Chives
½ unit(s)
Lemon
200 grams
Wheat Rigatoni Pasta
(ContainsCereals containing gluten)100 grams
Baby Spinach
1 sachet
Vegetable Stock Powder
(ContainsCelery)150 grams
Creme Fraiche
(ContainsMilk)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
100 milliliter(s)
Pasta Water
Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pull a vegetable peeler lengthways along the courgette to make ribbons (see picture). Finely chop the chives (use scissors if you want). Zest and halve the lemon.
Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander, return to the pan and drizzle over some oil to stop it sticking together.
Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the courgette and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 minute more. Add the spinach a handful at a time and cook until wilted, 1-2 mins. Pop the greens in a mixing bowl and cover with some foil to keep warm.
Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock powder and water (see ingredients list for amount). Stir to dissolve the stock powder, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the chives and three quarters of the grated hard Italian cheese.
Add the pasta to your sauce along with half the greens, stir everything together. Tip: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if you like things zingy!
Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining hard Italian cheese. Enjoy!