Rigatoni with courgette, lemon & Parmesan

Latest comments and suggestions

• chef len

  16 October 2008

  chef len commented on this recipe

  interesting recipe. thanks a lot.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kerry

  29 October 2008

  Kerry commented on this recipe

  This is a tasty dish for a warm day. I halved the amount of oil, and used a couple of tablespoons of chilli sauce rather than a chilli. As a result I didn't need to use the reserved cooking liquid. Next time I will cut the zucchini/courgette into match sticks. A subtle taste, very enjoyable

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Will Trice

  21 November 2008

  Will Trice rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  11 January 2009

  Emma commented on this recipe

  I don't like chilli any sugestions as to what i can substitute?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bethan123

  08 February 2009

  bethan123 commented on this recipe

  I only used half a chilli and half the lemon juice. It worked out well, very zingy still.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Martina

  04 April 2009

  Martina commented on this recipe

  I've tried this recipe twice and it was still very zingy even though I used 1/2 lemon for second try. it overpowered the whole meal and I didn't enjoy it at all. I love courgettes, chillies and lemons, however, next time I cook it I'll simly leave the lemon out.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Martina

  04 April 2009

  Martina rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• richard

  25 June 2009

  richard commented on this recipe

  If you don't like the chilli just leave it out. Try cooking courgette very gently for longer, say 15-20mins, without colouring. Stir in a tbsp of double cream and hanful of grated parmesan. Toss through spaghetti. My favourite way to eat courgettes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  27 August 2009

  Belkey rated and commented on this recipe

  

  This was fresh tasting, but a little bit sloppy with the lemon juice & reserved pasta water, I think it would be better with only half the lemon juice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ferraributterfly

  04 October 2010

  ferraributterfly commented on this recipe

  I added a little creme fraiche as I had no cream - really tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate

  17 October 2010

  Kate rated and commented on this recipe

  

  Mmm this definitely has potential & I'm going to cook it again soon to get it right - I'd cook the courgette quicker so its a bit firmer & I agree that the recipe asks for too much lemon. I've eaten similar in a restaurant but they used pumpkin ravioli & no lemon, yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lhea

  25 January 2011

  Lhea commented on this recipe

  This is great but grating the courgette was a horrible texture! Its better to dice or slice it and cook a little longer....and add a cup of cream after youve finished cooking the courgette, chilli & garlic mix. I found the amount of lemon was fine but maybe just put in half a lemon and test 1st!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ade Dalziel

  09 April 2011

  Ade Dalziel rated and commented on this recipe

  

  A quick and tasty dish which I found to be very flavoursome. I will make it again but will increase the number of chillis, I think that it would benefit from a bit more of a kick!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7594/

http://www.bbcgoodfood.com/recipes/7594/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 150g rigatoni
• olive oil
• 1 garlic clove , crushed
• 1 red chilli , finely chopped (optional)
• 2 courgettes , grated
• 1 lemon , juiced and zested
• 30g Parmesan (or vegetarian alternative), grated

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Vegetarian

Ingredients

• 150g rigatoni
• olive oil
• 1 garlic clove , crushed
• 1 red chilli , finely chopped (optional)
• 2 courgettes , grated
• 1 lemon , juiced and zested
• 30g Parmesan (or vegetarian alternative), grated

Per serving

448 kcalories, protein 17g, carbohydrate 60g, fat 17.3 g, saturated fat 4.7g, fibre 3.6g, salt 0.31 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.