Summer Vegetable Pasta

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Delicious hot or make ahead for a wonderful pasta salad.

Servings 4

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Ingredients

 

• ▢ 300 grams rigatoni
• ▢ 2 tbsp olive oil
• ▢ 2 zucchini - cut into chunks, half moons
• ▢ 2 garlic cloves - roughly chopped
• ▢ 3 tomatoes - peeled and chopped
• ▢ 1 tbsp balsamic vinegar
• ▢ pinch sugar
• ▢ 1 punnet cherry tomatoes - halved
• ▢ 120 grams chargrilled artichockes - torn
• ▢ ½ cup kalamata olives - torn
• ▢ basil or parsley - to serve

Instructions

 

• Cook the pasta in a pot of boiling salted water until al dente (check the packet). Reserve ½ cup of the cooking water before draining.
• Heat the olive oil in a large fry pan on high heat. Add the zucchini and cook until caramelised, but still firm (about 3 minutes). Add the garlic and cook for a minute. Remove from the pan and set aside on a plate.
• Turn the heat down a little and place the tomatoes in the pan. Add a splash of water and cook for 7-8 minutes or until thickened. Stir in balsamic vinegar and a pinch of sugar and season with salt and pepper.
• Add cherry tomatoes to the pan and cook for a minute until softened. Add the pasta and the reserved cooking water a quarter of a cup at a time. Stir to coat the pasta well.
• Return the zucchini to the pan with the artichoke and olives. Season with salt and pepper. Garnish with parsley and/or basil and some grated parmesan (if serving hot).

Tips and Variations

GLUTEN FREE - Use GF Pasta