RIGATONI WITH SUMMER VEGETABLES
This pasta is packed with the bounty of summer veggies but with a twist. We used a combination of grilled, blanched and marinated vegetables for a combination of textures and flavors to highlight each ingredient. Don't forget the fresh herbs!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
- Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
- Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
- Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 517 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 3 grams
RIGATONI WITH CHUNKY VEGETABLE SAUCE
Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.
Nutrition Facts : Calories 390 g, Fat 6 g, Fiber 5 g, Protein 14 g
RIGATONI WITH VEGETABLES
Make and share this Rigatoni With Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly coat two 15x10 inch baking pans with cooking spray.
- Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans.
- Drizzle oil over vegetables.
- Sprinkle with salt and pepper.
- Toss vegetables to coat; spread into an even layer.
- Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting).
- Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan.
- Lower oven temperature to 400°.
- Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine.
- Transfer to an ungreased 2 quart casserole dish.
- Sprinkle with mozzarella.
- Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.
Nutrition Facts : Calories 556.4, Fat 21, SaturatedFat 6.9, Cholesterol 75.5, Sodium 1195.7, Carbohydrate 71.6, Fiber 8.8, Sugar 19.8, Protein 23.9
RIGATONI WITH GRILLED SAUSAGE AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to high. Toss the eggplants, zucchini and tomatoes with 1 tablespoon olive oil; season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Cook, turning occasionally, until the vegetables are tender and the sausages are cooked through, about 4 minutes for the tomatoes and 10 to 12 minutes for the sausages and remaining vegetables. Transfer to a cutting board and let cool slightly.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Combine the basil, mint, garlic and the remaining 2 tablespoons olive oil in a large bowl. Chop the vegetables and sausages and add to the bowl. Add the pasta and 1/2 cup of the reserved cooking water and toss to combine, adding more cooking water as needed to loosen. Top each serving of pasta with the ricotta. Season with salt and pepper.
Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 40 milligrams, Sodium 520 milligrams, Carbohydrate 65 grams, Fiber 7 grams, Protein 29 grams
RIGATONI WITH GRILLED VEGGIES
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente about 8 minutes. Drain and set aside.
- Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut all the vegetables into bite-size pieces.
- Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss.
- Transfer to a serving dish and serve immediately.
MY SISTER'S VEGETABLE RIGATONI
Make and share this My Sister's Vegetable Rigatoni recipe from Food.com.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In 11" x 7" baking dish, combine onions, peppers, zucchini and 2 tbsp water.
- Microwave, covered on High 4 to 5 minutes, stirring halfway through cooking.
- Add cooked rigatoni and mushrooms.
- Toss to combine with vegetables.
- Sprinkle with bouillon and paprika.
- Microwave, covered, on High 2 to 3 minutes until vegetables are tender.
- Sprinkle with cheese.
- Microwave, uncovered, on High 2 to 3 minutes until cheese melts.
- For Vegetarian only use a Vegetarian Chicken flavored bouillon or you will have to sub a Vegetable bouillon.
Nutrition Facts : Calories 196, Fat 2.7, SaturatedFat 1.3, Cholesterol 6.8, Sodium 86.5, Carbohydrate 35.9, Fiber 5.8, Sugar 6.9, Protein 10.2
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