Rigatoni Primavera Recipes

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
• Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.

Steps:

• 1. Cook the rigatoni according to package directions, omitting the salt. Drain and place in a serving bowl keep warm.2. Meanwhile, place the oil and garlic in a large skillet and heat until just sizzling. Add the onion and cook until softened, 2 minutes. Add the squash, broccoli, and green pepper and cook on low heat, stirring occasionally, until tender, about 5-6 minutes. Stir in the tomato and basil cook until heated through, about 2 minutes. Remove from the heat cover and keep warm. 3. Sprinkle the cooked rigatoni with half of the Parmesan cheese top with the cooked vegetables and sprinkle with remaining Parmesan and feta cheeses. Serve immediately.EXCHANGES3 Starch1 VegetableNUTRITION FACTSCalories 281 Calories from Fat 50Total Fat 6g Saturated Fat 2gCholesterol 11mgSodium 176mgCarbohydrate 47g Dietary Fiber 3g Sugars 4gProtein 12g

Steps:

• Simmer peas for 3 minutes in boiling water and drain.
• Cook pasta in slightly salted water until it is al dente.
• While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat.
• Sauté garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy.
• Add tomato and cook another 2 minutes.
• Combine vegetable mixture, peas, and pasta.
• Serve immediately, topped with parmesan cheese.