Saute Veggies
A vibrant sauté of fresh veggies with seasoned flavors, complemented by a sweet orange butter treat—perfect for casual dinners or vegetable lovers seeking bold tastes.
Ingredients
- 3 yellow squash ⓘ
- 1 medium onion
- 1/2 clove garlic ⓘ
- 1 Tbsp seasoned salt ⓘ
- 1 tsp salt ⓘ
- 1 package rigatoni noodles ⓘ
- 1 to 2 zucchinis ⓘ
- 1 to 3 large mushrooms ⓘ
- 2 Tbsp olive oil ⓘ
- Parmesan cheese
- 4 Tbsp soy sauce ⓘ
- 3 cups sifted Martha White self-rising flour ⓘ
- 1/2 cup butter or margarine ⓘ
- 1 egg ⓘ
- 1/2 cup sugar ⓘ
- 1 tsp grated orange peel
- 1 tsp. grated orange peel ⓘ
Instructions
- Preheat oven to 400°F.
- Grease a large baking sheet.
- In a mixing bowl, stir together self-rising flour, sugar, and grated orange peel.
- Cut softened butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in cranberries.
- In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add chopped onion, garlic, and sliced zucchini and mushrooms; sauté until vegetables are tender.
- Cook rigatoni noodles according to package instructions; drain.
- Combine sautéed vegetables with cooked rigatoni.
- Add seasoned salt, salt, and soy sauce; toss to coat evenly.
- Serve hot, topped with Parmesan cheese.
- For Orange Butter, mix softened butter with sugar and grated orange peel until well blended.
Tips & Substitutions
For a more vibrant flavor, consider adding bell peppers or spinach to the vegetable mix. If you're looking for a gluten-free option, substitute the rigatoni noodles with gluten-free pasta. Fresh herbs like basil or parsley can enhance the dish's freshness. Make sure to not overcook the vegetables; they should be tender yet crisp. This dish pairs beautifully with Creamy Egg Salad for a complete meal.
Serving Suggestions
Serve the sautéed veggies and rigatoni hot, garnished with freshly grated Parmesan cheese. This dish goes well with a side salad or garlic bread for a balanced meal. For a heartier option, consider pairing it with grilled chicken or shrimp. It also makes for a great vegetarian recipe for dinner gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm in a skillet over medium heat or microwave in short intervals until heated through. You can add a splash of water or broth to prevent drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Saute Veggies contains roughly 1334 calories, with 33g protein, 184g carbohydrates, and 52g fat. It is an excellent source of protein (65% of the Daily Value), iron (57% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2895mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for this recipe?
Absolutely! This recipe is versatile, and you can use any combination of vegetables you like. Bell peppers, carrots, or broccoli would work well. Just ensure they are cut into similar sizes for even cooking.
How can I make this dish vegan?
To make this recipe vegan, substitute the butter with a plant-based alternative and omit the Parmesan cheese or use a vegan cheese. You can also replace the egg with a flaxseed meal or chia seed mixture if you're making any baked goods alongside.
What can I serve with sautéed veggies and rigatoni?
This dish is great on its own, but you can elevate it by serving it with a light salad or crusty bread. For added protein, consider grilled chicken or tofu. A glass of white wine or sparkling water pairs nicely with the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).