Best Rigatoni Primavera Recipes

RIGATONI PRIMAVERA

Rigatoni Primavera image

Make and share this Rigatoni Primavera recipe from Food.com.

Provided by SJG3483

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup shelled fresh peas
salt, for pasta
1 lb rigatoni pasta
3 tablespoons oil
1 clove garlic, finely chopped
1 scallion, trimmed and chopped
1/2 cup carrot, peeled and chopped
1 medium zucchini, washed,seeded,and diced
2 large fresh tomatoes, blanched,skinned,seeded,and chopped
parmesan cheese

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.

Nutrition Facts : Calories 574.8, Fat 15.7, SaturatedFat 2.8, Cholesterol 95.8, Sodium 44.5, Carbohydrate 90.9, Fiber 6.8, Sugar 7.1, Protein 18.8

RIGATONI PRIMAVERA

Rigatoni Primavera image

Number Of Ingredients 11

Ingredients

1 pound rigatoni pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 large onion, diced
1 cup yellow or zucchini squash, sliced 1/4 inch thick
1 cup broccoli flowerets
1/2 green bell pepper, cut in strips
1 large tomato, seeded and cut into 8 wedges
2 tablespoons minced fresh basil (about 5 leaves), diced
1/2 cup grated Parmesan cheese
1/4 cup crumbled feta cheese

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

Nutrition Facts : Nutritional Facts Serves

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