Rigatoni Primavera Recipe
Spring Vegetables, White Wine, Pesto, Chili Flakes, Parmesan Cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Then, add the asparagus, zucchini, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
- 3
Deglaze with Wine
Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- 4
Add Tomatoes and Seasoning
Add the halved cherry tomatoes, chili flakes, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
- 5
Combine with Pasta
Add the cooked rigatoni to the skillet along with the pesto sauce. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached.
- 6
Serve
Remove from heat, sprinkle grated Parmesan cheese over the top, and serve immediately. Enjoy your Rigatoni Primavera!