Rigatoni With Grilled Veggies Recipes

RIGATONI WITH SUMMER VEGETABLES

Steps:

• Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
• Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
• Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
• Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.

RIGATONI AND GRILLED VEGETABLES

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.

RIGATONI WITH VEGETABLES

Steps:

• Lightly coat two 15x10 inch baking pans with cooking spray.
• Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans.
• Drizzle oil over vegetables.
• Sprinkle with salt and pepper.
• Toss vegetables to coat; spread into an even layer.
• Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting).
• Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan.
• Lower oven temperature to 400°.
• Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine.
• Transfer to an ungreased 2 quart casserole dish.
• Sprinkle with mozzarella.
• Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.