Recipe: Rigatoni with Mixed Grilled Vegetables
Categories: Burt, Wolf
Yield: 1 servings
1/4 c Olive oil
1 ts Chopped fresh oregano or 1/2 -- teaspoon -- dried 2 Garlic cloves; minced Salt Freshly ground black pepper 1 lg Zucchini sliced into -- 1/4-inch rounds; (12 -- ounces) 1 lg Yellow squash; sliced into -- 1/4-inch rounds (12 -- ounces) 1 Red onion; peeled and cut -- into -- 1/4-inch round -- pieces 8 oz Mushrooms; trimmed, wiped -- clean and sliced -- vertically in half, -- or quarters, if -- large, up to 10 1 Red bell pepper; seeded and -- cut into -- 1/2-inch strips 1 Green bell pepper; seeded -- and cut into -- 1/2-inch strips 1 lb Dry rigatoni pasta 1/4 c Chopped fresh basil 1 c Grated Parmesan cheese
TO MARINATE THE VEGETABLES: In a large mixing bowl, combine the olive oil, oregano, and garlic, with 1 teaspoon of salt and 1/2 teaspoon black pepper. Toss this with the vegetables and marinate at room temperature for at least an hour.
TO GRILL THE VEGETABLES: Prepare your charbroiler as you ordinarily would and grill the vegetables, in batches until tender. Or, preheat your broiler and broil the vegetables, turning them once, until browned on both sides. (You can also set your oven to 500ø F. and roast the vegetables for 30 minutes.) If you think the pieces are too large for pasta, then cool the vegetables for 10 minutes and chop them into manageable pieces.
Bring 3 quarts lightly salted water to a boil. Add the rigatoni and cook for about 12 minutes or until tender but still firm to the bite. Drain, toss with the vegetables, basil and Parmesan cheese. Season with salt and pepper to taste, and serve immediately.
Converted by MC_Buster.
Per serving: 1059 Calories (kcal); 80g Total Fat; (65% calories from fat); 43g Protein; 50g Carbohydrate; 63mg Cholesterol; 1512mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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