Rigatoni with courgette and chilli

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 8 courgette flowers with stems attached (150g)

    4 tbsp extra virgin olive oil

    540g green courgettes, thinly sliced crosswise 

    400g rigatoni pasta 

    80ml extra virgin olive oil, extra

    2 fresh long red chillies, seeded, thinly sliced

    3 cloves garlic, crushed

    4 tbsp coarsely chopped fresh flat-leaf parsley

    1 tsp finely grated lemon rind

    40g finely grated Parmesan

    180g buffalo mozzarella, torn


  • Discard yellow stamens from centre of courgette flowers; trim stems.

    Cut courgette flowers and attached stems in half lengthways. Keep aside.

    Heat oil in a large frying pan over high heat; cook courgette, in batches, for 2 mins, stirring occasionally, until just tender.

    Transfer to a bowl, cover to keep warm. Reserve pan.

    Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender.

    Drain, reserving 180ml of the cooking liquid. Return pasta to pan; cover to keep warm.

    Add extra oil to reserved frying pan; cook chilli and garlic over medium heat for 3 mins or until chilli is softened. Stir in parsley and rind.

    Add oil mixture to pasta in pan with courgette and Parmesan; toss well.

    Add reserved cooking liquid as necessary. Transfer to a large serving bowl, add mozzarella, toss gently to combine.

    Season to taste and serve immediately.