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Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

 

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

I made this rigatoni with zucchini, tomatoes, basil, and pine nuts the same day I saw the recipe on Eats Well With Others. Since I’m trying to limit my grocery shopping, this recipe is one of those perfect “clean out the fridge” recipes. I adapted the original recipe a bit to use up what I had in the fridge and I opted for rigatoni because that’s what I had on hand. This recipe was super easy to throw together and nice to have a healthy family meal together for lunch with my kids and husband. My kids usually love marinara-based pasta so I wondered how they would feel about a pasta filled with veggies tossed with balsamic vinegar and olive oil. Happily, they both really enjoyed it and even though my son wasn’t thrilled with the veggies, he did have seconds of the pasta. My husband REALLY loved this veggie-filled rigatoni and finished off the very last remnants in the pan. I thought it was delicious and I appreciate that the recipe is so adaptable so you can use whatever veggie or pasta you have on hand.

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

How to Make Rigatoni with Zucchini, Tomatoes, Basil, and Pine Nuts

Cook the rigatoni in well-salted water. per package instructions. Drain, reserving 1/3 cup of pasta cooking water.

While the pasta is cooking, heat 1 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and zucchini then cook, stirring often, for 3 minutes.

Add the asparagus and sliced garlic and cook, stirring often, for 3 minutes. Add the crushed red pepper flakes and grape tomatoes and cook, stirring often, for 2 minutes.

Add the drained pasta and the remaining 2 tablespoons of olive oil along with the balsamic vinegar. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 3-5 minutes. Add a little more reserved cooking water, if needed.

Add the basil and pine nuts then season with sea salt and freshly cracked pepper, to taste.

Serve immediately with lots of freshly grated parmesan on the side. Enjoy!

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

Rigatoni with Zucchini, Tomatoes, Basil and Pine Nuts

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam / Original by Eats Well With Others

Ingredients

  • 8 oz rigatoni, cooked per package instructions *reserve 1/3 cup pasta cooking water
  • 3 tbsp olive oil, divided
  • 1/4 yellow onion, sliced
  • 1 zucchini, sliced into 1/2-inch half moons
  • 3 asparagus spears, wooden ends removed & cut into 1-inch pieces
  • 2-3 cloves of garlic, sliced thinly
  • Pinch or two of crushed red pepper flakes
  • cups grape tomatoes
  • tbsp balsamic vinegar
  • 1/4 cup fresh basil, chopped
  • 1/4 cup toasted pine nuts
  • Parmesan cheese, freshly grated, to taste

Instructions

  • Cook the rigatoni in well salted water. per package instructions. Drain, reserving 1/3 cup of pasta cooking water. 
  • While the pasta is cooking, heat 1 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add the onion and zucchini then cook, stirring often, for 3 minutes.
  • Add the asparagus and sliced garlic and cook, stirring often, for 3 minutes.
  • Add the crushed red pepper flakes and grape tomatoes and cook, stirring often, for 2 minutes. 
  • Add the drained pasta and the remaining 2 tablespoons of olive oil along with the balsamic vinegar. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 3-5 minutes. Add a little more reserved cooking water, if needed. 
  • Add the basil and pine nuts then season with sea salt and freshly cracked pepper, to taste. Serve immediately with lots of freshly grated parmesan on the side. Enjoy!
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8 Comments

  1. A wonderfully comforting and delicious pasta dish! Love mine with lots of cheese and pinenuts 🙂

  2. It looks healthy and delicious Pam – I especially like the first shot.

  3. I never get tired of pasta dishes. Never! We just put in basil plants, so I’ll be able to make this in another couple of weeks. 🙂 Really nice combo of ingredients — thanks.

  4. That looks really good, Pam! I may have to improvise a little, but yes we can do that! Thanks for your inspiration! 🙂

  5. 5 stars
    The pine nuts take this simple pasta dish to the next level. Looks so delicious

  6. I’m limiting how often Patrick goes to the store, as well; I sent him for a 40 pound case of boneless chicken, and 20 pounds of ground beef a couple of weeks ago, and we get our Misfits Markets boxes of veggies; otherwise, we are mostly eating out of the cupboard. This looks like a perfect pasta dish to me!