MISO COURGETTE RIGATONI

It's one of those super simple, minimal ingredient, zero fuss pasta dishes that everyone loves. Sometimes you need something to cheer you up after as stressful day and this is just what that thing is but in a bowl and covered in parmesan. A much better use of a courgette than making ratatouille. That's well French.

15 Minutes

Ingredients

(To Serve 2)

A Small Courgette
3 Cloves of Garlic
3 Tablespoons Olive Oil
Loads of Black Pepper
Pinch of Salt
Teaspoon Chilli Flakes
Handful of Cherry Tomatoes
Tablespoon Miso Paste
100g Grated Parmesan
200g Dry Rigatoni
Juice of Half A Lemon

Ingredients

Instructions

Get a pan of salted water on to boil. Wash your courgette and then dice into courgette cuboids and slice the garlic very thinly. At this point you can get your pasta on to boil.
Add a good load of olive oil to a frying pan and cook your garlic for a minute or so before adding your courgette pieces. Season with salt, black pepper and chilli flakes. Slice cherry tomatoes in half and add to your courgette pan. Shimmy about.
When the tomatoes have softened you can add a tablespoon of miso paste and a splash of pasta water and keep things moving to create a sauciness. Add your pasta and then grate in lots of parmesan and squeeze in some lemon juice. Toss frequently until everything is well coated with the miso parmesan sauciness.
Serve in a bowl with extra black pepper, olive oil and some more parmesan. Dive in head first at the deep end of this delicious dish.