Rigatoni Primavera
Ingredients
- 1/2 cup shelled fresh peas ⓘ
- salt, for pasta ⓘ
- 1 lb rigatoni pasta ⓘ
- 3 tablespoons oil ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1 scallion, trimmed and chopped
- 1/2 cup carrot, peeled and chopped ⓘ
- 1 medium zucchini, washed,seeded,and diced ⓘ
- 2 large fresh tomatoes, blanched,skinned,seeded,and chopped ⓘ
- parmesan cheese ⓘ
Instructions
- 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.
- Saute 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.
Nutrition & Diet Analysis (per serving)
473
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).