Rigatoni Primavera Recipe
Fresh Rigatoni, Grilled Artichoke Hearts, Sundried Tomatoes, Wild Mushrooms, Baby Spinach, Basil Pesto; Add Chicken +6 or Shrimp +8
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Rigatoni
In a large pot of salted boiling water, cook the fresh rigatoni according to package instructions until al dente. This usually takes about 3-4 minutes for fresh pasta. Drain and set aside.
- 2
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- 3
- 4
Incorporate Artichokes and Sundried Tomatoes
Stir in the grilled artichoke hearts and sundried tomatoes, cooking for an additional 2-3 minutes until heated through.
- 5
Add Spinach
Add the baby spinach and cook until wilted, about 1-2 minutes.
- 6
Combine with Pasta
Add the cooked rigatoni to the skillet, followed by the basil pesto. Toss everything together until the pasta is evenly coated with the pesto and mixed well with the vegetables.
- 7
Season to Taste
Season the pasta primavera with salt and black pepper to taste. If you opted for chicken or shrimp, add them at this point and stir until heated through.
- 8
Serve
Plate the rigatoni primavera and sprinkle with freshly grated Parmesan cheese on top. Serve immediately.