Vegetable Rigatoni Pasta Recipe
Lemon Caper Gremolata | Mixed Vegetables | Fresh Parmesan
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Ingredients
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Pasta
Vegetables
Gremolata
Topping
Method
Cooking Pasta
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Then add zucchini, bell pepper, carrot, and cherry tomatoes. Cook for about 5-7 minutes until vegetables are tender.
Making Gremolata
- 3
Prepare the Gremolata
In a small bowl, mix together the lemon zest, lemon juice, capers, and parsley. Set aside.
Combining Ingredients
- 4
Combine Everything
Add the drained rigatoni to the skillet with the sautéed vegetables. Pour the gremolata over the pasta and toss to combine. Cook for an additional 2 minutes to heat through.
Serving
- 5
Serve with Parmesan
Divide the pasta among plates and top with grated fresh Parmesan cheese. Serve immediately.
