Rigatoni Primavera
Pasta is a year round thing for me, and there's a pasta dish to fit every season. Primavera is a fabulous spring / summer pasta when all of that gorgeous produce comes in to season. Think snow peas, peppers, zucchini, broccoli, perfectly cooked rigatoni, grana padano, and good wine. So fresh and fab.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
21
Serves: 4
Ingredients
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Peperoncini Peppers, in chili oil
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 0.5 whole0.5 whole0.5 whole Red Onion, diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 3 whole3 whole3 whole Green Onion (Scallion), sliced & separated light and dark
- 1 whole1 whole1 whole Broccoli, 1 Broccoli Crown. Chopped in to florets
- 1 cup1 cup1 cup White Wine, I used a Pinot / Riesling Blend
- 0.25 cup0.25 cup0.25 cup Plant Based Chickenless Broth - President's Choice
- 1 whole1 whole1 whole Zucchini, cut in to half moons
- 0.5 whole0.5 whole0.5 whole Snow Peas, 170g bag/ 1/2 the Bag
- 4 cups4 cups4 cups Rigatoni Pasta, I used a liquid measuring cup and had the noodles heaping.
- 6 whole6 whole6 whole Basil, Fresh, 6 or 7 Leaves, torn
- 1 Tbsp1 Tbsp1 Tbsp Dill, Fresh, chopped
- 0.333 cup0.333 cup0.333 cup Parsley, chopped
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
- 0.5 cup0.5 cup0.5 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, heavily salted water to a boil and leave covered until needed.
- In the meantime, begin heating the EVOO, pepperoncini, and garlic, in a large skillet set to just below medium heat. Once heated, stir and let sizzle for 30 seconds before adding the yellow onion, optional red onion, bell pepper, and light portions of the green onions. Season with salt & pep, stir, and let that cook for about 5 minutes.
- Add the broccoli florets to the skillet along with a pinch of salt. Stir and continue to cook another couple of minutes. Pour in the wine and once the wine starts bubbling, let it reduce by about half in the skillet. Add the zucchini and broth, a pinch of both salt and pepper, and let that come to a boil. Once boiled, reduce to a simmer and add your rigatoni to the boiling water.
- Add the snow peas to the skillet, season with salt & pep, stir, and continue to simmer everything in the skillet until the pasta is al dente. Once your pasta is al dente, strain it directly from the boiling water in to the skillet. Once you've got it all in there, start tossing over the low heat, working everything together while the pasta finishes cooking and releases starches in to the skillet. This should only take a minute or two. I didn't find it spicy enough so I ended up sprinkling a couple small pinches of pepper flakes in to the skillet. This is optional of course!
- Once the pasta is perfectly cooked, turn off the heat. Tear up the basil leaves and add them to the skillet with the parsley, dill, dark portions of the green onions, butter, & grana padano. Add a small ladle of pasta water and toss until everything is glossy and gorgeous. Taste your pasta and season it with salt / pepper to your desired taste.
- Garnish each serving with grana padano and additional fresh herbs. ENJOY!
Notes
- Red Onion is optional. I just happened to have a half in the fridge I wanted to do away with!
- If you have a cheese rind handy, definitely toss that in with the wine to infuse some additional nutty flavour in to the dish.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Grain Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1263 |
| Fat: | 38 g |
| Carbohydrates: | 200 g |
| Protein: | 45 g |
| Cholesterol: | 51 g |
| Sodium: | 603 mg |
| Fiber: | 16 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Rigatoni Primavera”
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This looks delicious! I love me a warm hearty bowl of pasta 🙂 Rigatoni is my fave 😉
I agree, Rigatoni is definitely in my top three 🙂 Thanks so much also!