Rigatoni Primavera

READY IN: 30mins
Recipe by SJG3483

This pasta dish tastes like it is fresh from the garden

Top Review by Jessica and Moustafa

This is a good blue print recipe-- I ended up making quite a bit of changes to make it a bit more flavorful. The vegetables added flavor, but they needed some spices to punch it up. I ended up adding a bit of chili powder and oregano and used sugar snap peas (I couldn't find the fresh shelled peas). I also served it with feta cheese instead of the parmesan. I will definitely make this again, but will include some sauteed onions and fresh lemon. I'll also save a bit of the olive oil and sautee some garlic with it to toss the finish product in. When I made it, the pasta seemed like it needed something to hold it all together. Some fresh parsley or basil on top would also be yummy.

Ingredients Nutrition

Directions

  1. Simmer peas for 3 minutes in boiling water and drain.
  2. Cook pasta in slightly salted water until it is al dente.
  3. While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat.
  4. Sauté garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy.
  5. Add tomato and cook another 2 minutes.
  6. Combine vegetable mixture, peas, and pasta.
  7. Serve immediately, topped with parmesan cheese.

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