This quick and easy veggie pasta recipe is a must-try. Served with deliciously cheesy garlic bread, you'll be making it on repeat.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
250g pkt Coles Kitchen Cheese & Garlic Baguette
600g pkt Coles Pasta Ricotta & Spinach Agnolotti
200g Perino tomatoes, sliced
2 zucchini, cut into long matchsticks
1 cup flat-leaf parsley leaves
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
Step 1
Cook the garlic baguettes following packet directions. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.
Step 2
Spray a large frying pan with olive oil spray. Add the tomato and cook, stirring, for 1-2 mins or until tomato starts to collapse. Add the pasta, zucchini, half the parsley and the reserved cooking liquid. Toss until heated through.
Step 3
Divide the pasta mixture among bowls. Top with the remaining parsley. Season and serve with the garlic baguette.
