Veggie Licious Rigatoni
Bursting with vibrant flavors and wholesome ingredients, Veggie Licious Rigatoni is the ultimate comfort food for veggie lovers. This hearty pasta dish combines al dente rigatoni with a medley of sautéed vegetables, including sweet red bell peppers, zucchini, and juicy cherry tomatoes. A creamy tomato-based sauce, enriched with a hint of Parmesan cheese and fragrant Italian herbs, coats every bite with irresistible richness. Baby spinach adds a fresh pop of green, while optional red chili flakes bring just the right amount of heat. Ready in just 40 minutes, this vegetarian recipe is perfect for weeknight dinners or sharing at a cozy family gathering. Serve with a sprinkle of grated Parmesan and fresh basil leaves for a finishing touch that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 medium Yellow onion
- 1 medium Red bell pepper
- 1 medium Zucchini
- 100 grams Baby spinach
- 200 grams Cherry tomatoes
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 150 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 1 teaspoon Dried Italian herbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 10 leaves Fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the cooked pasta aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Mince the garlic and finely chop the yellow onion. Add them to the skillet and sauté for 2-3 minutes, until fragrant and translucent.
Dice the red bell pepper and zucchini into small pieces. Add them to the skillet and sauté for 5 minutes, stirring occasionally, until they start to soften.
Halve the cherry tomatoes and add them to the skillet. Cook for 3 minutes, allowing them to release their juices.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the canned crushed tomatoes and add the dried Italian herbs, salt, black pepper, and red chili flakes (if using). Stir to combine and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes.
Stir the heavy cream into the tomato sauce and let it simmer for 2 additional minutes for a creamy consistency.
Add the baby spinach to the sauce and stir until it wilts, about 1-2 minutes.
Toss the cooked rigatoni into the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
Stir in half of the grated Parmesan cheese and mix well.
Serve the pasta hot, garnished with the remaining Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 681 mg | 14% | |
*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.
