Skip to main content
Coles

Rigatoni with toasted walnuts and spinach

Skip to IngredientsSkip to Method
  • Egg free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Spice up your weeknight pasta with this rigatoni recipe. It has just the right amount of sweetness, acidity and creaminess.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Rigatoni with toasted walnuts and spinach

Ingredients

  • 500g Coles Rigatoni
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (55g) walnuts, chopped
  • 3 large garlic cloves, thinly sliced
  • 1 lemon, rind finely grated, juiced
  • 120g baby spinach leaves
  • 200g red Perino tomatoes, halved
  • 100g fetta, crumbled
  • Finely grated parmesan, to serve (optional)

Nutritional information

Per serve: Energy: 3088kJ/739 Cals (35%), Protein: 23g (46%), Fat: 31g (44%), Sat Fat: 7g (29%), Carb: 88g (28%), Sugar: 2g (2%), Dietary Fibre: 7g (23%), Sodium: 352mg (18%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

  2. Step 2

    Meanwhile, heat oil in a large frying pan over medium heat. Add the walnuts and garlic and cook, stirring, for 1-2 mins or until light golden. Add the lemon rind and spinach. Toss for 1 min or until spinach just wilts.

  3. Step 3

    Add pasta, tomato, fetta and lemon juice to the spinach mixture and gently toss until heated through. Season. Divide among serving bowls. Sprinke with parmesan to serve, if using.

Recipe tip

COOK. STORE. SAVE.
Use it up:
 Use any leftover walnuts and spinach to make our Roasted Beetroot and Walnut Salad with Candied Walnuts.

Clever storage: Store any leftover pasta mixture in an airtight container in the fridge for up to 2 days. Enjoy warm or as a pasta salad.

 

Rigatoni with toasted walnuts and spinach

Rigatoni with toasted walnuts and spinach
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 500g Coles Rigatoni
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (55g) walnuts, chopped
  • 3 large garlic cloves, thinly sliced
  • 1 lemon, rind finely grated, juiced
  • 120g baby spinach leaves
  • 200g red Perino tomatoes, halved
  • 100g fetta, crumbled
  • Finely grated parmesan, to serve (optional)
    Description

    Spice up your weeknight pasta with this rigatoni recipe. It has just the right amount of sweetness, acidity and creaminess.

    Method
    1. Step 1

      Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

    2. Step 2

      Meanwhile, heat oil in a large frying pan over medium heat. Add the walnuts and garlic and cook, stirring, for 1-2 mins or until light golden. Add the lemon rind and spinach. Toss for 1 min or until spinach just wilts.

    3. Step 3

      Add pasta, tomato, fetta and lemon juice to the spinach mixture and gently toss until heated through. Season. Divide among serving bowls. Sprinke with parmesan to serve, if using.