Rigatoni With Goat Cheese And Vegetables
This recipe combines the fresh flavors of cherry tomatoes, summer vegetables, and goat cheese to create a delicious and satisfying pasta dish. The vegetables are sautéed until tender and mixed with rigatoni, goat cheese, and basil for a flavorful meal that is perfect for a summer dinner. Serve this dish topped with grated Parmigiano-Reggiano cheese for an extra touch of richness. Enjoy this vibrant and wholesome pasta that is sure to please your taste buds!
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 2 garlic cloves, minced
- 1 lb. cherry tomatoes, halved
- 4 summer vegetable kabobs (see related recipe at left), vegetables removed and coarsely chopped
- Salt and freshly ground pepper, to taste
- 1 lb. rigatoni
- 1 cup fresh goat cheese, crumbled
- 1/4 cup minced fresh basil
- 1 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Prepare the vegetables</b>
- In a large fry pan over medium heat, warm the olive oil. Add the garlic and saut&#233; until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until they give off their juices, about 3 minutes. Add the chopped vegetables and cook, stirring often, until heated through, about 5 minutes. Season with salt and pepper. Reduce the heat to low and keep warm.
- <b> Cook the pasta</b>
- Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), about 10 minutes or according to the package instructions. Scoop out 1/2 cup of the cooking water and then drain the pasta.
- <b> Finish the dish</b>
- Return the pasta to its pot. Add the vegetable mixture, goat cheese and basil and toss well, adding a few tablespoons of the cooking water to loosen, if needed. Cook briefly over low heat to blend the flavors, then serve, passing the Parmigiano-Reggiano at the table. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
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