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Springtime Tomato and Green Bean Rigatoni
Springtime Tomato and Green Bean Rigatoni

Springtime Tomato and Green Bean Rigatoni

with Courgette Ribbon Salad

Mimi Morley
Mimi MorleyPublished on February 18, 2025

Get your greens in with our Springtime Tomato and Green Bean Rigatoni. A simple creamy sauce ties together the veg with pasta perfectly suited to carry all the sauce, whilst a zesty courgette salad gives freshness - delicious!

Tags:
Veggie
Family Friendly
Chef's Choice
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove**

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

1 unit(s)

Courgette

(May contain traces of: Celery)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3139 kJ
Energy (kcal)750 kcal
Fat35.6 g
of which saturates19.6 g
Carbohydrate76.9 g
of which sugars11.4 g
Dietary Fibre6.4 g
Protein23.5 g
Salt1.6 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Colander
Peeler
Medium Bowl
Large Frying Pan

Cooking Instructions and Tips

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Trim the green beans, then cut into thirds. Halve the baby plum tomatoes.

Peel and grate the garlic (or use a garlic press). 

Boil the Pasta
2

When your water is boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Ribbon the Courgette
3

While the pasta cooks, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and the cider vinegar. Season with salt and pepper.

Add the courgette ribbons, toss to coat, then set aside.

Start the Sauce
4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and tomatoes. Season with salt and pepper. Stir-fry until starting to char and soften, 3-4 mins. Add the garlic and cook for 1 min more.

Stir in the vegetable stock paste and water for the sauce (see pantry for amount). Simmer until reduced by half, 4-5 mins.

Finish Off
5

Stir through the creme fraiche and bring to the boil.

Add the cooked pasta and toss to coat in the sauce. Simmer until piping hot, 1-2 mins. Then remove from the heat.

Stir in the hard Italian style cheese until melted.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Serve
6

Share the pasta between your bowls.

Serve the courgette ribbons on top of the pasta or alongside if you'd prefer.

Enjoy!

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