Rigatoni Primavera Recipe
sauteed mixed seasonal vegetables, nut-free pesto, shaved Pecorino, imported rigatoni pasta
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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. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the zucchini, bell pepper, cherry tomatoes, and carrot. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized.
- 3
Combine Pasta and Pesto
Add the cooked rigatoni to the skillet with the sautéed vegetables. Stir in the nut-free pesto, mixing until the pasta and vegetables are well combined and heated through.
- 4
Season and Serve
Season with salt and black pepper to taste. Serve hot, topped with shaved Pecorino cheese.
