Rigatoni with Summer Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 360
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 517 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Protein
- 10 grams
- Sugar
- 3 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, finely chopped
1 yellow bell pepper, halved and seeded
2 carrots, halved lengthwise
10 ounces rigatoni
1 bunch broccoli, florets finely chopped
3/4 cup roughly torn fresh basil
1/4 cup roughly chopped fresh chives
1/2 cup shaved ricotta salata cheese (about 2 ounces)
Directions
- Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
- Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
- Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
- Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.