Rigatoni Primavera Food

HERBED BAKED PASTA PRIMAVERA

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.

PASTA PRIMAVERA

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.

RIGATONI PRIMAVERA

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.

RIGATONI PRIMAVERA

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

RIGATONI PRIMAVERA

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

BALSAMIC ROASTED VEGETABLE PRIMAVERA

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.

RAVIOLI PRIMAVERA

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.