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


  • 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



Put water into pot and boil, place in pasta


Cook by instruction time (approximately 12 minutes)


Chop and prep vegetables


Saute veggies on medium with olive oil


Add parsley, saute for 10 minutes


Add veggies to pasta once cooked


Sprinkle parmesan cheese on top and enjoy!


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1 Comment

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    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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