Rigatoni with Grilled Veggies (Sandra Lee) |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
1 (1-pound) box rigatoni |
1 baby italian eggplant, sliced in 1/2-inch thick discs |
1 zucchini, sliced in 1/2 lengthwise |
1 medium onion, sliced |
1 red bell pepper, quartered, cored and seeds removed |
3 tablespoons olive oil |
salt and freshly ground black pepper |
1 tablespoon chopped garlic |
1 teaspoon crushed red pepper flakes |
Directions:
1. Preheat a grill or grill pan over medium-high heat.
2. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente about 8 minutes. Drain and set aside.
3. Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut all the vegetables into bite-size pieces.
4. Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss.
5. Transfer to a serving dish and serve immediately.
|
|