Rigatoni with Zucchini Onion and Mint
Easy
Try this simple Summer recipe when fresh zucchini are in season!
Prep
Cook
| Category: | Cut Pasta |
Ingredients
For
4
Person(s)
What you'll need:
| 2 packages Talluto's Fresh Cut Rigatoni |
| 2 small Zucchini, sliced 1/2" thick |
| 1 cup Yellow Onion, thinly sliced |
| 1/2 cup Olive Oil |
| 1 tsp. Salt |
| 1/2 tsp. Freshly Ground Black Pepper |
| 6 leaves Fresh Mint, roughly chopped |
Rigatoni with Zucchini Onion and Mint Directions
- Warm the olive oil in a large skillet over medium-high heat.
- Place the zucchini slices, in a single layer in the oil. Allow the zucchini to brown on both sides.
- Remove the zucchini from the pan and then add the sliced onion to the oil.
- Allow the onions to sautee until translucent and slightly browned.
- Cook the rigatoni in boiling salted water according to the instructions on the package, about 4-5 minutes.
- Just before the rigatoni are finished cooking, return the zucchini to the skillet with the onions.
- Season the vegetables with salt, black pepper, and fresh mint.
- Add 1/4 cup of pasta water to the pan with the vegetables.
- Once the rigatoni is finished cooking, drain well and add them to the skillet with the vegetables.
- Sauté for an additional minute.
- Top with grated pecorino Romano, if desired, and serve.
