Guest guest Posted June 8, 2002 Report Share Posted June 8, 2002 * Exported from MasterCook * Mini Rigatoni With Fresh Vegetables Recipe By : Family Circle Magazine, April 2, 2002, bonus card Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 large onion -- sliced 1 pound zucchini -- diced 1 pound yellow squash -- diced 1 1/2 pounds fresh tomatoes -- seeded and chopped 3 cloves garlic -- chopped 1 1/2 teaspoons salt 1/2 teaspoon dried Italian seasoning 1/2 teaspoon red-pepper flakes 3 tablespoons tomato paste 1 pound dried mini rigatoni 1/4 pound ricotta salata Makes: 6 servings at $1.31 each. Prep: 15 minutes. Cook: about 20 minutes. 1. Heat oil in large skillet over medium-high heat. Add onion; saute 5 minutes or until softened. Add zucchini and squash; saute 10 minutes. 2. Add tomatoes, garlic, salt, Italian seasoning, pepper flakes and tomato paste; cook 5 minutes. 3. While sauce is cooking, prepare rigatoni following package directions. Drain, reserving 2 cups cooking liquid. 4. Toss drained pasta with vegetables. 5. Shred ricotta salata; stir into pasta. Add 1 to 2 cups reserved liquid to pasta to moisten and make a little sauce. Serve with additional ricotta on top. Nutrient Value Per Serving: 458 calories, 15 g fat (6 g saturated), 17 g protein, 64 g carbohydrate, 7 g fiber, 736 mg sodium, 20 mg cholesterol. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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