Zucchini, Tomato and Chilli Rigatoni

Living in a serviced apartment has its cooking challenges as the apartment has one frying pan and three small saucepans. So for this month, until our furniture arrives, I’ll be trying recipes that require little in the way of cooking gadgets and pots and pans. This recipe is adapted from Australian Good Taste magazine. Fresh ingredients make this recipe and the addition of chilli takes this dish up a notch. A typical chilli pepper packs more vitamin C than a whole orange and contain compounds that many are believed to fight against heart disease, cancer and cataracts.

Serves 4
350g dried rigatoni pasta
1 red chilli pepper, deseeded and finely chopped
2 teaspoons olive oil
450g zucchini, thinly sliced
3 garlic cloves, crushed
400g cherry tomatoes, finely chopped
2 tablespoons fresh lemon juice
1/2 cup parsley, chopped
30g grated Parmesan

Cook the pasta according to directions. Drain and return to the pan. Meanwhile, heat the oil in the a large frying pan over high eat. Add the zucchini, garlic and chilli; season with salt and pepper. Cook, stirring occasionally for 3 minutes or until the zucchini is golden. Add the tomato and lemon juice and cook, stirring for 2 minutes or until heated through. Add the tomato mixture, parsley and parmesan to the pasta and toss until well combined.

The Culinary Chase’s Note: I love the way the lemon juice calms the heat of the chilli. This dish can be ready in the time it takes to cook the pasta. It’s also great the next day served cold. Enjoy!