Vegetable Rigatoni
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2 | lb | Rigatoni |
| 3 | T. | KNORR Ultimate Vegetable Base 6 x 454 GR |
| 3 | oz | Olive oil |
| 2 | Eggplant , diced | |
| 1 | Zucchini , diced | |
| 1 | Squash, yellow , diced | |
| 1 | Onion white, diced | |
| 1 | Red Pepper, diced | |
| 1 | c. | Mushrooms, cremini |
| 1 | c. | Broccoli |
| 1 | Garlic | |
| 1 | Tomato | |
| 1 | c. | Parmesan cheese , for garnish |
| Parsley, for garnish | ||
| Basil, for garnish |
preparation
1. Prepare water for pasta using KNORR® Professional Liquid Concentrated Vegetable Base.
2. Coat eggplant, zucchini, squash, onion and red pepper with olive oil and roast about 15 minutes at 400°F.
(Vegetables should start to caramelize.)
3. Sauté mushrooms in olive oil, then add garlic then tomatoes.
4. Add roasted vegetables to sauté.
5. Cook pasta and drain; set aside pasta water.
6. Toss pasta with vegetables; add 6 cups of pasta water and additional KNORR® Professional Liquid
Concentrated Vegetable Base, as desired for flavor.
7. Just prior to serving, garnish with Parmesan cheese, parsley and basil.
