Creamy Rigatoni

Updated at: Thu, 17 Aug 2023 02:29:12 GMT

Step 1

Put a large saucepan of water with 0.5 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 both the chives and parsley (stalks and all). Zest and halve the lemon.

Step 2

Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, drain in a colander, return to the pan and drizzle over some oil to stop it sticking together.

Step 3

Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the courgette and spinach. Season with salt and pepper and stir-fry until soft, 4-5 mins. Add the garlic, mix well and cook for 1 minute more. Pop the greens in a mixing bowl and cover with some foil to keep warm.

Step 4

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 (amount specified in the ingredient list). 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 herbs and three quarters of the grated hard Italian cheese.

Step 5

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!

Step 6

Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining hard Italian cheese. Enjoy!

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