Best Rigatoni With Summer Vegetables Recipes

Rigatoni with Greens image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound mezzi rigatoni pasta
1/2 cup extra-virgin olive oil
One 15-ounce can chickpeas, rinsed and drained well on paper towels
2 cloves garlic, smashed
1/2 teaspoon chile flakes
3 tablespoons capers, rinsed
1 bunch Swiss chard (or baby spinach), stemmed, leaves chopped into 1/2-inch strips
1 3/4 cups freshly grated Parmesan
1 teaspoon grated lemon zest (from 1 lemon)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water.
Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.

Rigatoni with Summer Vegetables image

Time 25m

Yield 4-6 servings

Number Of Ingredients 13

Kosher salt
1 lb. rigatoni
2 tbsp. salted butter
2 tbsp. olive oil
2 small yellow squash, halved lengthwise and thinly sliced
4 garlic cloves, finely chopped
3 ears corn, kernels cut off
Grated zest and juice of 1 lemon
8 oz. sugar snap peas, trimmed and halved crosswise
Black pepper, to taste
8 oz. bocconcini (mini mozzarella balls), halved or quartered
1/2 c. grated parmesan cheese, plus more for topping
1/4 c. chopped fresh basil

Steps:

Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente.
Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the squash and toss to coat. Cook, stirring, until the squash is almost tender, about 3 minutes.
Add the garlic and corn kernels to the skillet and cook, tossing, until the corn is tender, 2 to 3 minutes. Ladle in ¾ cup of the pasta cooking water from the pot and add the lemon zest and juice. Bring to a boil and simmer until the liquid is reduced, 2 to 3 minutes.
When the pasta is about 2 minutes from being done, add the sugar snap peas to the boiling water and cook until just tender. Drain the pasta and peas together.
Add the pasta and peas to the skillet with the squash and corn. Add 1 teaspoon salt and a few grinds of pepper. Toss to coat the pasta well. Remove from the heat. Throw in the mozzarella, sprinkle with the parmesan and dill and toss again. Sprinkle each serving with more parmesan.

Rigatoni With Vegetables image

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.