Rigatoni Primavera
Makes: 4 servings
Thank you to our friends at Cucina Antica for creating this wonderful recipe!
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Ingredients
- 1 lb rigatoni pasta, uncooked
- 1/4 cup vegetable oil
- 1 medium yellow squash, cut in 1/2-inch squares
- 1/2 lb fresh mushrooms, quartered
- 1 medium zucchini, cut in 1/2-inch squares
- 25oz jar of Cucina Antica Tomato Basil sauce
- 1/2 cup Pecorino Romano cheese
- 8 fresh basil leaves, chopped
- Frontier Co-op Salt, to taste
Directions
- In a large pot, bring lightly salted water to boil. Add pasta and cook until al dente.
- In a 10” sauté pan, heat vegetable oil over medium heat. Add squash, mushrooms, and zucchini, sprinkle with salt. Sauté until you have achieved a soft but crunchy consistency (about 5 minutes).
- Add Tomato Basil sauce and bring to a simmer. Let sauce simmer for 2 minutes or until heated through.
- Take ½ cup of sauce and combine with cooked pasta.
- Plate pasta and top evenly with the remaining sauce and vegetables. Garnish with a sprinkle of Pecorino Romano cheese and fresh basil.
