Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts
Servings 4
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!