#HealthyShelfie 2016: Wholewheat Rigatoni with Roasted Vegetables
At weekends throughout the month of January, we will be sharing recipes to accompany the #HealthyShelfie. Do you have a #HealthyShelfie to share? Get everyone talking about cancer prevention by sharing on Twitter, Instagram, Pinterest or Facebook.
Wholewheat Rigatoni with Roasted Vegetables
Ingredients
(Serves 4)
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.
