Wholewheat Rigatoni with Roasted Vegetables
16 May 17 |
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Recipe for Wholewheat Rigatoni with Roasted Vegetables created for #HealthyShelfie 2016.
Ingredients
- 1/2 pound Wholewheat Rigatoni
- 1 Small Red Onion, sliced
- 1 Courgette, chopped
- 1 tbsp Extra-Virgin Olive Oil
- 6 Large Tomatoes, chopped in large chunks
- 2 Garlic Cloves
- 2 tbsp Pine Nuts
- 1/2 Red Pepper, chopped
- 10 Green Olives, pitted and sliced
- 1/4 cup Basil Leaves, thinly sliced
- 2 tbsp Parsley, chopped
- Salt & Freshly Ground Pepper
- 2 tbsp Freshly Grated Parmesan Cheese
Method
- In a pot of boiling salted water, cook the pasta until al dente. Drain, retaining 1/2 cup of the water. Return the pasta to the pot.
- Meanwhile, in a skillet, heat 1 tablespoon of oil. Add the pine nuts and toast over moderate heat until golden. Add the red pepper and olives and cook for 1 minute.
- Add the vegetables and the reserved cooking water and stir over moderately high heat until heated through, about 8-10 minutes.
- Season with salt and pepper and scrape into the pasta; basil and parsley and toss.
- Serve the pasta and finally add parmesan cheese.
Basil| Black Pepper| Courgette| Garlic| Olive| Parmesan Cheese| Parsley| Pepper| Pine Nut| Red Onion| Rigatoni| Tomato