Vegetable Rigatoni Pasta Recipe
Lemon Caper Gremolata | Mixed Vegetables | Fresh Parmesan
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add diced zucchini, bell pepper, carrot, and cherry tomatoes. Cook for 5-7 minutes until the vegetables are tender.
- 3
Prepare the Gremolata
In a small bowl, combine lemon zest, capers, and chopped parsley. Mix well and set aside.
- 4
Combine Everything
Add the cooked rigatoni to the skillet with sautéed vegetables. Toss to combine and season with salt and black pepper. Stir in the gremolata mix.
- 5
Serve
Plate the vegetable rigatoni and top with freshly grated Parmesan cheese. Serve immediately.
