Rigatoni And Grilled Vegetables Recipes

RIGATONI WITH GRILLED SAUSAGE AND VEGETABLES

Rigatoni with Grilled Sausage and Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 Japanese eggplants (about 1 pound), halved lengthwise
1 medium zucchini, halved lengthwise
4 plum tomatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 hot or sweet Italian sausage links (about 12 ounces)
10 ounces rigatoni pasta
1 cup fresh basil, roughly chopped
1/2 cup fresh mint, roughly chopped
1 small clove garlic, grated
1/2 cup ricotta cheese

Steps:

Preheat a grill to high. Toss the eggplants, zucchini and tomatoes with 1 tablespoon olive oil; season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Cook, turning occasionally, until the vegetables are tender and the sausages are cooked through, about 4 minutes for the tomatoes and 10 to 12 minutes for the sausages and remaining vegetables. Transfer to a cutting board and let cool slightly.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Combine the basil, mint, garlic and the remaining 2 tablespoons olive oil in a large bowl. Chop the vegetables and sausages and add to the bowl. Add the pasta and 1/2 cup of the reserved cooking water and toss to combine, adding more cooking water as needed to loosen. Top each serving of pasta with the ricotta. Season with salt and pepper.

Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 40 milligrams, Sodium 520 milligrams, Carbohydrate 65 grams, Fiber 7 grams, Protein 29 grams

RIGATONI WITH GRILLED VEGGIES

Rigatoni with Grilled Veggies image

Provided by Sandra Lee

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (1-pound) box rigatoni
1 baby Italian eggplant, sliced in 1/2-inch thick discs
1 zucchini, sliced in 1/2 lengthwise
1 medium onion, sliced
1 red bell pepper, quartered, cored and seeds removed
3 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon chopped garlic
1 teaspoon crushed red pepper flakes

Steps:

Preheat a grill or grill pan over medium-high heat.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente about 8 minutes. Drain and set aside.
Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut all the vegetables into bite-size pieces.
Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss.
Transfer to a serving dish and serve immediately.

RIGATONI AND GRILLED VEGETABLES

Rigatoni And Grilled Vegetables image

Make and share this Rigatoni And Grilled Vegetables recipe from Food.com.

Provided by Gingerbear

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces uncooked rigatoni pasta (large tubular pasta, 3 cups)
1 (1 lb) eggplant, peeled,cut into 3/4 inch cubes
1 medium zucchini, cut into 1/4 inch slices
1 medium red pepper, cut into 1 inch pieces
1 medium onion, coarsely chopped
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon, rind of
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 tablespoons olive oil
1 tablespoon lemon juice
2 Italian plum tomatoes, seeded,coarsely chopped
4 ounces shredded gouda cheese (1 cup)

Steps:

In a large saucepan or dutch oven, cook rigatoni to desired doneness as directed on package.
Drain; return to saucepan.
Cover to keep warm.
Meanwhile, heat grill.
In large bowl, combine eggplant, zucchini, bell pepper and onion.
Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat.
Cut 24X18 inch piece of heavy duty foil.
Place vegetables in center of foil.
Wrap packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals.
Cook 8 to 10 minutes or until vegetables are tender, turning packet once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.
Open packet carefully to allow steam to escape.
Add hot cooked vegetables to cooked rigatoni; toss gently to mix.
Sprinkle with cheese.
If desired, garnish with additional rosemary sprigs.

Nutrition Facts : Calories 315, Fat 14, SaturatedFat 4.8, Cholesterol 53.5, Sodium 363.7, Carbohydrate 37.3, Fiber 5.2, Sugar 5.7, Protein 11.9

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In large saucepan or Dutch oven, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
Meanwhile, heat grill. In large bowl, combine eggplant, zucchini, bell pepper and onion. Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat. Cut 24x18-inch piece of heavy-duty foil. Place vegetables in center of foil. Wrap packet securely using double-fold seals, allowing room for heat expansion.
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