PER SERVING 321 kcals, protein 10.1g, carbs 40.5g, fat 13.1g, sat fat 1.6g, fibre 0.7g, salt 0.1g
baby courgettes 6, cut into thick diagonal slices
garlic 1 clove, sliced
lemon 1/2, zested and juiced
mint 1/2 bunch, chopped
1.Cook the rigatoni following the pack instructions. Heat 2 tbsp olive oil in a large frying pan then fry the courgettes until softened and light golden, adding the garlic for the last few minutes to avoid burning it.
2.Drain the pasta keeping 2 tbsp of the cooking water. Tip the pasta, water and lemon zest and juice into the courgettes and stir everything together.