Rigatoni with Roasted Vegetables

posted by Marilyn Harris - 

·         1 small eggplant, cut into julienne strips

·         2 red bell peppers cut into julienne strips

·         2 Vidalia onions, halved and sliced

·         2 to 3 small zucchini, sliced into thin slices

·         8 Roma tomatoes, halved

·         Extra-virgin olive oil

·         Coarse sea salt

·         1 pound imported rigatoni

·         1/2 cup chopped Italian Parsley

·         1/2 cup chopped fresh basil

·         1/2 cup pitted and halved kalamata olives

·         Freshly ground pepper, to taste

·         3/4 cup freshly shredded Parmigiano-Reggiano

Preheat the oven to 500 degrees.Toss the vegetables on a large baking sheet with just enough olive oil to very lightly coat and sea salt to taste. Roast for 10 to 15 minutes in the preheated oven. Stir and check for doneness every 3 minutes.Meanwhile cook the rigatoni in a large pot of boiling salted water until al dente—according to package instructions.When the vegetables are roasted, remove them from the oven and immediately toss with the parsley, basil, olives and pepper to taste.Toss with the hot, drained pasta and toss in the Parmigiano-Reggiano.Serve immediately.


Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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