Recipe of the Week:

Courgette and Pine Nut Rigatone

Pasta is a great choice for lunch. Lots of energy packed carbohydrates to top up your energy stores. This recipe is very easy to make, can be made the night before and just reheated at work and will help you reach your target of ‘5 a day’.

Preparation Time:

10 mins

Cooking Time:

10 mins




  • 250g dried penne (wholewheat best)
  • 3 tbsp olive oil
  • 1 clove of garlic, peeled and crushed
  • 3 large courgettes, trimmed, halved lengthwise and finely sliced
  • Salt and pepper to taste
  • Handful of basil leaves
  • Handful of toasted pine nuts
  • Grated parmesan to serve


Add pasta to boiling water and boil according to manufacturer instructions.

Whilst the pasta is boiling, heat the olive oil up in a pan and saute the garlic for a minute.

Then add the courgettes to the pan and lightly fry over a high heat until they are lightly golden (this may be 4-5 minutes) and remove from the stove.

When the penne is cooked, drain the pasta and mix in the courgettes, basil and pinenuts. Serve with some grated parmesan.