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
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Rigatoni, dry or 6 lbs. cooked 2 lbs.
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Parmesan cheese 1 cup
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Parsley, chopped for garnish 1 pinch
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Basil, for garnish 1 pinch
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Roasted Vegetables, prepared
To Make Roasted Vegetables
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Eggplants, diced 2 each
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Zucchini, diced 1 each
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Onion, diced 1 each
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Squash, yellow, diced 1 each
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Olive oil 3 oz
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Red Pepper, diced 1 each
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Garlic 1 T.
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Tomato, diced, small 1 each
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Mushrooms, cremini 1 cup
Preparation
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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.
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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.