Rigatoni Primavera
Bursting with the vibrant colors and fresh flavors of spring, Rigatoni Primavera is a delightful medley of al dente pasta and sautéed seasonal vegetables. This easy-to-make, vegetarian-friendly dish combines tender zucchini, sweet yellow bell peppers, juicy cherry tomatoes, crisp broccoli, and asparagus, all lightly coated in aromatic garlic and extra virgin olive oil. A hint of red chili flakes adds a subtle kick, while lemon zest brightens the dish with a zesty finish. Tossed together with rigatoni and topped with fresh parsley and grated Parmesan cheese, this one-pan pasta recipe is the perfect weeknight dinner. It's quick, wholesome, and packed with nutrients, making it a must-try for both pasta lovers and fans of fresh produce!
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 4 tablespoons extra virgin olive oil
- 3 medium garlic cloves
- 1 medium zucchini
- 1 large yellow bell pepper
- 300 grams cherry tomatoes
- 150 grams broccoli florets
- 100 grams asparagus spears
- 0.5 teaspoons red chili flakes
- 2 tablespoons fresh parsley
- 50 grams grated Parmesan cheese
- 1 teaspoon sea salt
- 0.5 teaspoons freshly ground black pepper
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prep the vegetables. Dice the zucchini and yellow bell pepper into bite-sized pieces. Cut the cherry tomatoes in half. Trim the asparagus and cut into 2-inch pieces. Chop the broccoli into small florets. Mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the broccoli and asparagus to the skillet. Sauté for 3-4 minutes, stirring frequently.
Next, add the zucchini and yellow bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables begin to soften.
Toss in the cherry tomatoes and sprinkle in the red chili flakes. Stir and cook for 2-3 minutes, allowing the tomatoes to soften and release some of their juices.
Lower the heat to medium-low. Add the cooked rigatoni to the skillet along with the reserved pasta water. Toss everything together to coat the pasta with the vegetable mixture.
Season with sea salt, freshly ground black pepper, and lemon zest. Stir well to combine.
Remove from heat and garnish with fresh parsley and grated Parmesan cheese.
Serve warm and enjoy your vibrant and flavorful Rigatoni Primavera!
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 26.5 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
