Rigatoni Primavera
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
851 kcal
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Course
Main Course
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Cuisine
Italian
Rigatoni Primavera
Description
This Rigatoni Primavera recipe uses rigatoni pasta cooked slightly under al dente, paired with a fresh mix of broccolini, zucchini, yellow squash, asparagus, and peas sautéed in olive oil and garlic. The red pepper flakes add a gentle heat that complements the creamy sauce made from tomato paste, white wine, and heavy cream. The combination produces a balanced, rich sauce that coats the pasta and vegetables without overpowering their natural flavors.
The vegetables retain some bite due to the sauté method and brief cooking time, contrasting with the tender rigatoni pasta. The sauce is developed by reducing the wine and blending with cream and cheese to achieve a lush texture. Parmesan cheese and fresh herbs like parsley and basil finish the dish with a savory umami character and fresh herbal notes.
Serving this pasta as a main course showcases seasonal vegetables with a creamy sauce suitable for lunch or dinner. The use of pasta water helps adjust the sauce consistency as needed. Leftovers can be refrigerated and reheated gently without losing the dish's overall appeal.
Always reserve some pasta water to loosen the sauce if it becomes too thick during reheating. Fresh English peas may require slightly longer cooking than frozen ones when included with the other vegetables at the start.
Ingredients
- 1 pound rigatoni pasta
- 6 tablespoons extra virgin olive oil divided
- 6 cloves garlic sliced
- 1 pound broccolini cut into 2-inch pieces
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 pound asparagus bottom trimmed and discarded, cut into 2-inch pieces
- 1 1/2 cups peas see note below if using fresh English peas, frozen
- 1/4 teaspoon red pepper flakes crushed, hot
- 2 tablespoon tomato paste
- 1 cup white wine dry
- 1/2 cup heavy cream
- 2 cups water will most likely not need all of it, reserved pasta water
- 1/2 cup Parmigiano Reggiano cheese plus more for serving, grated
- 1/4 cup Italian flat-leaf parsley minced
- 1/4 cup basil leaves
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
- Heat a large pan to medium heat. Add 4 tablespoons of extra virgin olive oil and all of the veggies except for the peas. Saute for about 5 minutes then add the peas and cook for 3 more minutes.
- Next, add the garlic, and if the pan is dry add a touch more olive oil and cook for another 1-2 minutes or until the garlic turns golden. Add the hot red pepper flakes and season the veggies with salt. Transfer the veggies to a plate and set them aside.
- At this time begin boiling the pasta to 1 minute less than al dente.
- Turn the heat to medium-low and add the remaining olive oil to the pan along with the tomato paste. Cook the paste for 5 minutes, stirring frequently, then add the wine. Turn heat to medium-high and with a wooden spoon dislodge all of the brown bits.
- Once the wine reduces by half (about 2 minutes) turn the heat down to medium and add the cream. Mix well and bring to a simmer. Add 1 cup of pasta water to thin out the sauce and continue to cook over a low simmer.
- Add the pasta to the sauce along with 1/2 of the veggies. Toss to coat. If the sauce is too dry, add more of the reserved pasta water a bit at a time to get the consistency just right.
- Cook the pasta until it reaches al dente (about 30-60 seconds) then turn off the heat and remove the pan from the heat. Add the cheese and season with salt and pepper to taste. Add the parsley and basil and mix once more. If the pasta is at all dry add extra reserved pasta water, a bit at a time to loosen it up. Plate and top each with the remaining veggies. Serve with more grated cheese. Enjoy!
Notes
- Reserve pasta water to adjust the sauce consistency if needed after cooking.
- Fresh English peas may take longer to cook than frozen peas; add them with the other vegetables if using fresh.
- Store leftovers in the refrigerator for up to three days and reheat gently in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 851 kcal
% Daily Value*
| Calories | 851kcal | 43% |
| Carbohydrates | 111.7g | 37% |
| Protein | 28.6g | 57% |
| Fat | 32.3g | 50% |
| Saturated Fat | 8.4g | 42% |
| Cholesterol | 29mg | 10% |
| Sodium | 766mg | 32% |
| Potassium | 1112mg | 24% |
| Fiber | 13.4g | 54% |
| Sugar | 14.1g | 28% |
| Calcium | 244mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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