Rigatoni with Vegetables and Two Cheeses
Elevate your weeknight dinner game with this vibrant and hearty Rigatoni with Vegetables and Two Cheeses. This easy-to-make dish combines tender rigatoni pasta with a medley of fresh sautéed vegetables, including zucchini, red bell peppers, and juicy cherry tomatoes, all tossed with fragrant garlic and Italian seasoning. A luscious blend of melted mozzarella and Parmesan cheeses creates a creamy, flavorful finish that clings to every bite. Perfectly balanced and ready in just 40 minutes, this comforting vegetarian pasta dish is ideal for busy nights or casual gatherings. Garnish with extra Parmesan for a touch of indulgence and pair with a crisp salad or garlic bread to complete the meal.
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 3 cups Spinach
- 1 tsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 gallon Water (for boiling pasta)
- 1 tbsp Salt (for boiling pasta)
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until the onion is translucent.
Add the sliced red bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes, and cook for another 3-4 minutes until they start to release their juices.
Add the spinach to the skillet and cook for 1-2 minutes, just until wilted.
Season the vegetables with the Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine.
Add the cooked rigatoni to the skillet with the vegetables. Toss everything together, adding a splash of the reserved pasta cooking water if needed to loosen the sauce.
Sprinkle the shredded mozzarella cheese over the pasta and vegetables, and gently toss until the cheese begins to melt and evenly coat the pasta.
Remove the skillet from the heat and sprinkle the grated Parmesan cheese on top.
Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 10486 mg | 456% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1430 mg | 110% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2180 mg | 46% | |
*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.
