Rigatoni with Grilled Veggies

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

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

Preheat a grill or grill pan over medium-high heat.

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.

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.

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.

Transfer to a serving dish and serve immediately.


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