This easy sausage and zucchini rigatoni is ready in 30 minutes
Prep
10m
Cook
20m
serves
4
On the table in 30 minutes, this dish will soon be on repeat at your house. It’s easy, super tasty, filling and fresh… and makes the most of summer’s bountiful zucchini crop.
Ingredients (11)
- 500g packet rigatoni
- 1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
- 4 (750g total) zucchini, halved lengthways, thickly sliced
- 4 (300g total) pork sausages
- 5 large garlic cloves, thinly sliced
- 1 tsp dried oregano
- Finely grated zest and juice of 1 lemon
- 1/2 cup mint leaves, torn
- 120g drained Persian feta, crumbled
- 1/3 cup (50g) pine nuts, toasted
- 1/3 cup (50g) pitted kalamata olives
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain and return to pan.
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2.Meanwhile, heat 1 tbs oil in a large frypan over high heat. Cook half the zucchini, tossing occasionally, for about 6 minutes, or until starting to char or become well browned. Season with salt flakes and freshly ground black pepper. Set aside and repeat with another 1 tbs oil and remaining zucchini. Set aside.
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3.Squeeze sausage meat out of casings into pan, breaking off meat into bite-size chunks (discard casings). Add remaining 1 tbs oil and cook, stirring occasionally, for 6 minutes, or until meat is well browned. Add garlic and oregano, stir and cook for 1 minute. Return the zucchini to the pan with the lemon juice and toss, scraping up any brown bits from base of pan, for 1-2 minutes, until heated through. Add pasta and toss to combine.
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4.Serve sprinkled with lemon zest, mint, feta, pine nuts and olives.
Recipe Notes
Leftovers will last in an airtight container in the fridge for up to 5 days
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