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Rigatoni with creamy zucchini sauce

Rigatoni with creamy zucchini sauce

This dish combines al dente rigatoni with a creamy zucchini and onion sauce, topped with sautéed cherry tomatoes and crumbled Greek cheese. It is a fresh and very tasty vegetarian recipe, perfect for a quick and comforting meal.

  • Servings: 2
  • Prep: 10 min
  • Cook: 20 min

Ingredients

  • 125 grams cherry tomato, halved
  • 100 grams Greek cheese, crumbled
  • 180 grams rigatoni
  • 0.5 unit onion, peeled and diced
  • 1 unit zucchini, in 0.5-1 cm half-moons
  • 100 grams creme fraiche
  • 4 g vegetable broth powder
  • 1 clove garlic, finely chopped
  • 1 teaspoon oregano

Instructions

  1. In a large pot filled with plenty of water, add a pinch of salt and bring to a boil. When boiling, add the rigatoni and cook for 10–12 minutes until al dente. Drain and keep the pasta in the same pot.
  2. Peel and finely chop the garlic. Peel the onion, cut it in half and into small dice. Remove the ends of the zucchini, cut it in half lengthwise, and slice into 0.5–1 cm half-moons.
  3. In a large skillet over medium heat, heat a splash of oil, add the onion, zucchini, and a pinch of salt. Cook for 5–6 minutes, stirring frequently, until the vegetables are tender.
  4. With the vegetables still in the skillet, add half of the crème fraîche and the packet of vegetable broth powder. Bring to a boil, reduce the heat, and cook for 1–2 minutes until the sauce thickens. Season with salt and pepper to taste.
  5. Pour the vegetables and sauce into a measuring jug and blend with an immersion blender until smooth and creamy.
  6. In the same or another skillet, heat a splash of oil over medium heat, add the chopped garlic and cook for 1–2 minutes until fragrant. Add the cherry tomatoes and oregano, sauté for 2–3 minutes until golden and tender. Season with salt and pepper to taste.
  7. Add the zucchini sauce to the pot with the rigatoni and mix well to coat the pasta. Taste and adjust salt and pepper. Serve on plates, top with the sautéed cherry tomatoes and sprinkle with crumbled Greek cheese.

Nutrition (per serving)

  • Calories: 495 kcal
  • Protein: 20 g
  • Carbohydrates: 90 g
  • Fat: 6 g
  • Fiber: 5 g