Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 8 oz rigatoni reserve 1/3 cup pasta cooking water, cooked per package instructions
- 3 tbsp olive oil divided
- ¼ yellow onion sliced
- 1 zucchini sliced into 1/2-inch half moons
- 3 asparagus wooden ends removed, cut into 1-inch pieces
- 2-3 garlic cloves sliced thinly
- crushed red pepper flakes pinch or two
- 1½ cups grape tomatoes
- 1½ tbsp balsamic vinegar
- ¼ cup basil fresh, chopped
- ¼ cup pine nuts toasted
- Parmesan Cheese freshly grated, to taste
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!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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