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
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