Rigatoni Primavera Recipes

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta, basil and parsley and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until crisp tender, about 4 minutes. Add the carrots and peas and cook, stirring, just until the carrots start to wilt, about 2 minutes. Transfer to a large bowl.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Steps:

• Simmer peas for 3 minutes in boiling water and drain.
• Cook pasta in slightly salted water until it is al dente.
• While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat.
• Sauté garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy.
• Add tomato and cook another 2 minutes.
• Combine vegetable mixture, peas, and pasta.
• Serve immediately, topped with parmesan cheese.

Steps:

• Start bt slicing all the veggies in small, sliver sized slices. Brown the sausage if you have chosen to use it.
• Arrange on a large baking pan.
• In a bowl, put olive oil,butter, and all spices (if the butter is hard,put the mix in the microwave for 30 secs or so).
• Pour over the veggie mixture and place in the oven on 400 until veggies are roasted but still firm. You should have a lot of butter and herbs in the bottom of the pan.
• Do not cover the pan -- the veggies should be done in about 20 or so minutes.
• Meanwhile, bring a lg pot of water to a boil. Add a little cooking oil to it to keep the pasta from sticking together.
• When the water is boiling, add the ravioli and cook to package directions.
• When pasts is done, drain and add to veggie mixture. Toss in a lg bowl and add parmasian cheese.
• Taste and see if you need any more salt, parm cheese or pepper.

Steps:

• Cook pasta"al dente" in boiling water; drain and set aside.
• While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
• or so in and swirl; heat on medium.
• Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
• Do not scorch garlic.
• Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
• Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
• Add the tomatoes and any juice to the vegetable mixture and stir well.
• Simmer uncovered for 2-3 minutes or until warmed through.
• Add the cooked pasta to the skillet and toss to mix.
• Adjust liquid with additional broth if needed.
• Sprinkle with Parmesan cheese and red pepper flakes, if desired.
• Serve.

Steps:

• 1. Cook the rigatoni according to package directions, omitting the salt. Drain and place in a serving bowl keep warm.2. Meanwhile, place the oil and garlic in a large skillet and heat until just sizzling. Add the onion and cook until softened, 2 minutes. Add the squash, broccoli, and green pepper and cook on low heat, stirring occasionally, until tender, about 5-6 minutes. Stir in the tomato and basil cook until heated through, about 2 minutes. Remove from the heat cover and keep warm. 3. Sprinkle the cooked rigatoni with half of the Parmesan cheese top with the cooked vegetables and sprinkle with remaining Parmesan and feta cheeses. Serve immediately.EXCHANGES3 Starch1 VegetableNUTRITION FACTSCalories 281 Calories from Fat 50Total Fat 6g Saturated Fat 2gCholesterol 11mgSodium 176mgCarbohydrate 47g Dietary Fiber 3g Sugars 4gProtein 12g

Steps:

• Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes., Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

Steps:

• 1. Cook the rigatoni according to package directions, omitting the salt. Drain and place in a serving bowl keep warm.2. Meanwhile, place the oil and garlic in a large skillet and heat until just sizzling. Add the onion and cook until softened, 2 minutes. Add the squash, broccoli, and green pepper and cook on low heat, stirring occasionally, until tender, about 5-6 minutes. Stir in the tomato and basil cook until heated through, about 2 minutes. Remove from the heat cover and keep warm. 3. Sprinkle the cooked rigatoni with half of the Parmesan cheese top with the cooked vegetables and sprinkle with remaining Parmesan and feta cheeses. Serve immediately.EXCHANGES3 Starch1 VegetableNUTRITION FACTSCalories 281 Calories from Fat 50Total Fat 6g Saturated Fat 2gCholesterol 11mgSodium 176mgCarbohydrate 47g Dietary Fiber 3g Sugars 4gProtein 12g