Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

I made this rigatoni with zucchini, tomatoes, basil, and pine nuts the same day I saw a recipe on Eats Well With Others. Since I’m trying to limit my grocery shopping, this recipe is one of those perfect clean-out-the-fridge recipes. I adapted the original recipe to use what I had in the fridge and opted for rigatoni because that’s what I had on hand. This recipe was super easy to throw together and nice to have a healthy family meal together for lunch with my kids and husband. Happily, my kids enjoyed it and even though my son wasn’t thrilled with the veggies, he did have seconds of the pasta. My husband REALLY loved this veggie-filled rigatoni and finished the last remnants in the pan.

How to Make Rigatoni with Zucchini, Tomatoes, Basil, and Pine Nuts

Cook the rigatoni in well-salted water. per package instructions. Drain, reserving 1/3 cup of pasta cooking water.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and zucchini then cook, stirring often, for 3 minutes.

Add the asparagus and sliced garlic and cook, stirring often, for 3 minutes. Add the crushed red pepper flakes and grape tomatoes and cook, stirring often, for 2 minutes.

Add the drained pasta and the remaining 2 tablespoons of olive oil along with the balsamic vinegar. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 3-5 minutes. Add a little more reserved cooking water, if needed.

Add the basil and pine nuts then season with sea salt and freshly cracked pepper, to taste.

Serve immediately with lots of freshly grated parmesan on the side. Enjoy!

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam / Original by Eats Well With Others

Equipment

• Large pot
• Large skillet

Ingredients

• 8 oz rigatoni, cooked per package instructions *reserve 1/3 cup pasta cooking water
• 3 tbsp olive oil, divided
• ¼ yellow onion, sliced
• 1 zucchini, sliced into 1/2-inch half moons
• 3 asparagus spears, wooden ends removed & cut into 1-inch pieces
• 2-3 cloves of garlic, sliced thinly
• Pinch or two of crushed red pepper flakes
• 1½ cups grape tomatoes
• 1½ tbsp balsamic vinegar
• ¼ cup fresh basil, chopped
• ¼ cup toasted pine nuts
• Parmesan cheese, freshly grated, to taste

Instructions

• Cook the rigatoni in a large pot of well-salted water, per the package instructions. Drain, reserving 1/3 cup of pasta cooking water. 
• While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the onion and zucchini then cook, stirring often, for 3 minutes.
• Add the asparagus and sliced garlic and cook, stirring often, for 3 minutes.
• Add the crushed red pepper flakes and grape tomatoes and cook, stirring often, for 2 minutes. 
• Add the drained pasta, the remaining 2 tablespoons of olive oil, and the balsamic vinegar. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 3-5 minutes. Add a little more reserved cooking water, if needed. 
• Add the basil and pine nuts then season with sea salt and freshly cracked pepper, to taste. Serve immediately with lots of freshly grated parmesan on the side. Enjoy!

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