Meals (Rigatoni with Yellow & Green Zucchini)

By chefbobby

Ingredients

• 8 ounces dried rigatoni
• sea salt and black pepper
• 2 large green zucchini, trimmed
• 2 large yellow zucchini, trimmed
• 3-4 Tbsp olive oil
• 1 garlic clove, peeled and finely crushed
• handful of basil leaves
• Parmesan cheese, to grate

Details

Servings 4

Preparation

Step 1

1) Add the pasta to a pot of boiling, salted water and cook according to package directions until al dente.

2) Meanwhile, halve the zucchini lengthwise and slice thickly. Heat a large skillet and add the olive oil. Tip in the crushed garlic and saute for just less than a minute.

3) Add the zucchini with a pinch of salt and a grinding of pepper. (if your pan is not large enough, cook the zucchini in two batches.) Pan-fry over high heat for 3-4 minutes until the zucchini are just tender and lightly golden brown around the sides. Take off the heat.

4) When ready, drain the pasta and immediately toss with the zucchini and basil. Taste and adjust the seasoning. Divide among warm plates and grate some Parmesan cheese over top to serve.