Vegetable Rigatoni
Hearty vegetables like eggplant, zucchini, squash, red pepper and mushrooms are sautéed and finished with a Parmesan garnish.
Ingredients
To Prepare Pasta Dish
-
Rigatoni, dry or 6 lbs. cooked 2 lbs.
-
Parmesan cheese 1 cup
-
Parsley, chopped for garnish 1 pinch
-
Basil, for garnish 1 pinch
-
Roasted Vegetables, prepared
To Make Roasted Vegetables
-
Eggplants, diced 2 each
-
Zucchini, diced 1 each
-
Onion, diced 1 each
-
Squash, yellow, diced 1 each
-
Olive oil 3 oz
-
Red Pepper, diced 1 each
-
Garlic 1 T.
-
Tomato, diced, small 1 each
-
Mushrooms, cremini 1 cup
Preparation
-
To Prepare Pasta Dish
- Cook pasta and drain.
- Toss pasta with roasted vegetables (sub recipe below); add Knorr® Professional Liquid Concentrated Vegetable Base.
- Just prior to serving, garnish with Parmesan cheese, parsley and basil.
-
To Make Roasted Vegetables
- Prepare water for pasta.
- Coat eggplant, zucchini, squash, onion and red pepper with olive oil and roast about 15 minutes at 400°F. (Vegetables should start to caramelize.)
- Sauté mushrooms in olive oil, then add garlic then tomatoes.
- Add roasted vegetables to sauté.