Rigatoni Primavera

How completely gorgeous is this pasta rigatoni?  A recent trip to the farmer’s market really had me chock full of vegetables and I’m a sucker for color on top of that.  This could easily have been made vegetarian.  I just had grilled chicken leftover (that’s right, leftover!) from the meal before so I threw it in.  Seriously was so good! You can add or omit any of these veggies to your liking. These are just what I stuck with for this particular rendition.

If you don’t feel like chopping up all of the vegetables, your grocery store salad bar may have several of these things and you can just grab however much you like.

Ingredients

  • 1 lb Rigatoni Pasta
  • 2 Bell Peppers of any colors (I used red or green)
  • 1/2 cup Red Onion
  • 1 Yellow Squash
  • 1 Zucchini
  • 1 cup Grape Tomatoes
  • 1 cup Cauliflower
  • 1 cup Broccoli
  • 1 cup Carrots
  • 2 Chicken Breasts (grilled and cut into strips)
  • 1 1/2 cup Ricotta Cheese
  • 2-3 cups Marinara Sauce (Here’s My Recipe)
  • Parmigiano Reggiano cheese
  • Salt & Pepper to taste

Boil the pasta in a large pot with water and a pinch of salt until it comes to a toothsome doneness” Al dente,  I don’t know but that’s what chefs call it. Not too mushy but no too raw. Honestly, its your pasta.  Cook it however the heck you want to cook it!.

I like to steam my vegetables for 5-8 minutes (in two batches if needed) so that they break down a bit before added to the pan.  You could even grill or roast the veggies before throwing them in.

Preheat the over for 400.  In the pan, add in 2 cups marinara (plus more for the top if needed) and toss in the drained rigatoni.  If the sauce looks a bit runny you can add tomato paste.  If the sauce is too thick, you can just add some of your leftover pasta water.  Next, toss in your chicken and veggies.  I know, it seems like a  ton of produce but I promise, its a good thing. Make  sure you get all of the rigatoni tossed well in the Marinara Sauce.  Drop the ricotta on in spoonfuls over the top of the pasta and bake for 15-20 minutes or until the pasta is hot all of the way through.  Pull from the oven and sprinkle with salt, fresh ground pepper, and parmagiano reggiano.  Enjoy!

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