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Rigatoni with pesto and zucchini accompanied by cherry tomatoes and grated Italian cheese
A delicious vegetarian recipe for rigatoni with sautéed zucchini, cherry tomatoes and basil pesto sauce, topped with grated Italian cheese and a touch of balsamic vinegar. It’s easy and quick, perfect for a light and tasty family meal.
- Servings: 2
- Cook: 20 min
Ingredients
- 1 unit zucchini, cut into 0.5–1 cm half-moons
- 180 grams rigatoni
- 40 grams Parmesan cheese
- 250 grams cherry tomato, halved
- 50 grams basil pesto
- 12 ml balsamic vinegar
- 1 clove garlic, peeled and chopped
- 2 teaspoons oregano
- drizzle olive oil
- salt
- black pepper
Instructions
- In a pot, add plenty of water with a pinch of salt. Cover with a lid and bring to a boil. When it boils, add the rigatoni and cook for 10–12 minutes or until tender. Drain using a colander and keep in the pot.
- Peel and chop the garlic. Trim the ends of the zucchini and cut it in half lengthwise, then into 0.5–1 cm half-moons. In a bowl, mix the garlic, zucchini, a drizzle of oil and the oregano. Season with salt and pepper.
- Cut the cherry tomatoes in half and mix in a bowl with the basil pesto. In a large pan, heat a drizzle of oil over medium heat, add the zucchini and garlic and cook for 3–4 minutes, stirring frequently. Add the tomatoes with the pesto and cook for another 2–3 minutes until the vegetables are tender.
- In the pot with the rigatoni, add the sautéed vegetables, the balsamic vinegar and most of the grated cheese (reserve a little for serving). Season with salt and pepper to taste and mix well. Serve and sprinkle the remaining cheese on top.
Nutrition (per serving)
- Calories: 671 kcal
- Protein: 23 g
- Carbohydrates: 80 g
- Fat: 29 g
- Fiber: 6 g