Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

Name: Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 8 oz rigatoni, cooked per package instructions; 3 tbsp olive oil, divided; ¼ yellow onion, sliced; 1 zucchini, sliced into 1/2-inch half moons; 3 asparagus spears, wooden ends removed & cut into 1-inch pieces; 2-3 cloves of garlic, sliced thinly; Pinch or two of crushed red pepper flakes; 1½ cups grape tomatoes; 1½ tbsp balsamic vinegar; ¼ cup fresh basil, chopped; ¼ cup toasted pine nuts; Parmesan cheese, freshly grated, to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Course
Main Course
Cuisine
Italian

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

Fiona Holmes

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

8 oz rigatoni, cooked per package instructions *reserve 1/3 cup pasta cooking water
3 tbsp olive oil, divided
¼ yellow onion, sliced
1 zucchini, sliced into 1/2-inch half moons
3 asparagus spears, wooden ends removed & cut into 1-inch pieces
2-3 cloves of garlic, sliced thinly
Pinch or two of crushed red pepper flakes
1½ cups grape tomatoes
1½ tbsp balsamic vinegar
¼ cup fresh basil, chopped
¼ cup toasted pine nuts
Parmesan cheese, freshly grated, to taste

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Instructions

Cook the rigatoni in a large pot of well-salted water, per the package instructions. Drain, reserving 1/3 cup of pasta cooking water.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the onion and zucchini then cook, stirring often, for 3 minutes.
Add the asparagus and sliced garlic and cook, stirring often, for 3 minutes.
Add the crushed red pepper flakes and grape tomatoes and cook, stirring often, for 2 minutes.
Add the drained pasta, the remaining 2 tablespoons of olive oil, and the balsamic vinegar. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 3-5 minutes. Add a little more reserved cooking water, if needed.
Add the basil and pine nuts then season with sea salt and freshly cracked pepper, to taste. Serve immediately with lots of freshly grated parmesan on the side. Enjoy!