Rigatoni with roasted courgettes, garlic & cherry tomatoes

A veg-packed supper that's smart, great value and full of early summer flavours

Recipe uploaded by

olive magazine

7 ratings 5

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian

Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes and garlic with 3 tbsp olive oil.
Put in a small baking dish. Season well and cook for 10 minutes. Add the cherry tomatoes and cook for a further 10-15 minutes until they start to burst and give up their juice.
Cook the pasta following pack instructions.
Take the dish from the oven, discard the garlic skins and mash the garlic into the oil. Toss everything together with the pasta.

Per serving

466 kcalories, protein 13.3g, carbohydrate 64.5g, fat 19 g, saturated fat 2.7g, fibre 5.2g, salt 0.07 g

Recipe from olive magazine, July 2010.

Latest comments and suggestions

mortini

28 June 2010

mortini rated and commented on this recipe

Dead simple, but very tasty. I chucked in some basil and a few pecorino shavings at the end. Definitely would cook again.

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nikkinoodle

30 June 2010

nikkinoodle rated and commented on this recipe

Very nice..courgettes tasted great and the chunkier rigatoni shapes went well with the sauce. Didn't have many cherry tomatoes so padded it out with a few tablespoons of shop bought mixed veg/tomato pasta sauce. For such a simple dish it was very tasty but a bit oily, okay of you don't have to worry about your weight, would be nice mopped up with some crusty bread. I won't use as much oil when I make it next time.

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irritable

01 July 2010

irritable rated and commented on this recipe

Also added Basil and pecorino and will add some spinach next time at the end, when mixing everything together with pasta. Good - but does need crusty bread to mop the juices.

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Beth

12 July 2010

Beth rated and commented on this recipe

Yum - added some cheese on top.

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Joanne Ruffell

25 July 2010

Joanne Ruffell rated and commented on this recipe

I added a thickly sliced red onion to the courgettes before putting in the oven. Then before serving I mashed the roasted garlic with some extra virgin olive oil and lots of chopped flat leaf parsley. I stirred this into the pasta and vegetables and topped with some parmesan. It was delicious.

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maggie woolley

01 August 2011

maggie woolley rated and commented on this recipe

Made this with two yellow courgettes from the garden & added some left over black olives & the smallest pinch of chili flakes along with the tomatoes and torn basil to serve. Used about 50% less oil than the recipe. Very good. Going to try losing the chili and the suggestion of wilting spinach at the end next time.

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Liezel

11 August 2011

Liezel rated and commented on this recipe

Lovely and simple!

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Jennifer

04 September 2011

Jennifer commented on this recipe

Tasty recipe. Found it when searching through the site for a recipe to use up courgettes. Did not have rigatoni so used spaghetti which was fine Will definately make this pasta sauce again.

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