Go Back
Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts
Print Recipe
5 from 1 vote

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam / Original by Eats Well With Others

Ingredients

  • 8 oz rigatoni, cooked per package instructions *reserve 1/3 cup pasta cooking water
  • 3 tbsp olive oil, divided
  • 1/4 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
  • cups grape tomatoes
  • tbsp balsamic vinegar
  • 1/4 cup fresh basil, chopped
  • 1/4 cup toasted pine nuts
  • Parmesan cheese, freshly grated, to taste

Instructions

  • 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 tablespoons 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!