Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 8 oz rigatoni, cooked to al dente per package instructions *reserve ½ cup pasta cooking water
- 3 tbsp olive oil, divided
- ¼ yellow onion, sliced
- 1 zucchini, sliced into ½-inch half moons
- 3-5 asparagus spears, wooden ends removed & cut into 1-inch pieces to taste
- 2-3 cloves of garlic, sliced thinly to taste
- 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 to al dente in a large pot of well-salted water, according to the package instructions. Drain, reserving ½ 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, along with the balsamic vinegar.
- Add some reserved cooking water as needed, then toss until well coated.
- Reduce the 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!