Recipes

Vegetable Rigatoni

Last night’s dinner.  Veggie Rigatoni. Easy to make with the simplest of ingredients.  This mean provides potassium, vitamin c, vitamin a and fiber.  A flavorful, powerful meal.  I prepped these vegetables 3 days ago and they were ready to go.  All I had to do was boil the pasta.

Preppin’ the veggies

 

So while the pasta was boiling and sauteed the veggies in a large pan. Added a splash of olive oil and voila!

 

Mind the green table, I have a very colorful kitchen


Vegetable Rigatoni

Print Recipe
Serves: 2 Cooking Time: 20

Ingredients

  • 2 cups dry rigatoni pasta
  • 1 cup portobello mushrooms
  • 1 small vine tomato
  • 1/2 cup green onion
  • 1/4 cup sweet onion
  • 1 T parmesan cheese
  • 2 T extra virgin olive oil
  • 1 T parsley

Instructions

1

Put water into pot and boil, place in pasta

2

Cook by instruction time (approximately 12 minutes)

3

Chop and prep vegetables

4

Saute veggies on medium with olive oil

5

Add parsley, saute for 10 minutes

6

Add veggies to pasta once cooked

7

Sprinkle parmesan cheese on top and enjoy!

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1 Comment

  • Reply
    Mushrooms, are they nutritious? Portobello mushroom recipe, healthy
    July 31, 2017 at 4:13 pm

    […] Have you ever tried sticking mushrooms + meat in the blender? Mix in your favorite protein for a healthier version of burgers. It is more likely you won’t even notice the distinct flavor once combined with the beef, onions, tomato and sauce. In addition, you’re eliminating a good portion of saturated fat, sodium and calories! See my recipe for vegetable rigatoni here Vegetable Rigatoni […]

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