Best My Sisters Vegetable Rigatoni Recipes

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MY SISTER'S VEGETABLE RIGATONI



My Sister's Vegetable Rigatoni image

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

2 medium red onions, halved and sliced
2 red peppers (or yellow or green)
1 medium zucchini or 1 medium yellow squash, halved and sliced
4 1/2 ounces whole wheat rigatoni (weight before cooking)
2 cups sliced mushrooms
1 1/2 teaspoons chicken bouillon (use vegetarian)
1/2 teaspoon paprika
1 1/2 ounces part-skim mozzarella cheese, shredded

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

RIGATONI WITH VEGETABLE BOLOGNESE



Rigatoni with Vegetable Bolognese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Steps:

  • Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
  • Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

RIGATONI WITH SUMMER VEGETABLES



Rigatoni with Summer Vegetables image

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

1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, finely chopped
1 yellow bell pepper, halved and seeded
2 carrots, halved lengthwise
10 ounces rigatoni
1 bunch broccoli, florets finely chopped
3/4 cup roughly torn fresh basil
1/4 cup roughly chopped fresh chives
1/2 cup shaved ricotta salata cheese (about 2 ounces)

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 VEGETABLES



Rigatoni With Vegetables image

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

1 eggplant, peeled and cut into 1-inch pieces (about 1 lb)
3 medium zucchini, cut into 1-inch cubes
3 cups coarsely chopped fresh mushrooms
1 medium onion, cut into thin wedges
2 tablespoons garlic-flavored olive oil or 2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces dried rigatoni pasta
2 cups purchased marinara sauce
1/4 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

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

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