Creamy Citrus and Courgette Rigatoni

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large saucepan of water with 1/2 tsp salt on the boil for the paste. Halve, peel and thinly slice the shallot. Peel and grate the garlic. Trim the courgette and slice into 1cm thick rounds. Zest and halve the lemon.

Step 2

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender 12 mins. When ready, reserve some of the pasta water, then drain in a colander. Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

Step 3

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, lower the heat, then stir in the garlic and cook for 1 minute more. Season with salt and pepper. Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Once cooked, transfer everything to a large bowl and cover to keep warm.

Step 4

Put your (now empty) frying pan back on the medium heat with a drizzle of oil. Once hot, add the shallot and cook, stirring occasionally, until softened, 4-5 mins. Stir in the veg stock paste and reserved pasta water, then simmer until reduced by half, 3-4 mins. Mix in the crème fraiche and heat through until piping hot, then season with pepper.

Step 5

Stir three quarters of the hard italian style cheese through your creamy sauce. Add the cooked pasta and the cooked green veg and stir well to combine. Simmer until everything/s piping hot, 1-2 mins. Add a pinch of lemon zest and squeeze of lemon juice. Taste and add more salt, pepper and lemon juice if needed. Add a splash of water if it’s a little too thick.

Step 6

Share the creamy pasta between your bowls. Sprinkle over the remaining hard italian style cheese and flaked almonds to finish.