Rigatoni with Zucchini Onion and Mint

Try this simple Summer recipe when fresh zucchini are in season! 



Category: Cut Pasta


For 4 Person(s)

What you'll need:

2 packages Talluto's Fresh-cut Rigatoni
2 small zucchini, sliced 1/2
1 cup sweeyt onion, thinly sliced
1/2 cup olive oil
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
6 leaves fresh mint leaves, roughly chopped
6 oz fresh pecorino Romano or Ricotta salata

Rigatoni with Zucchini Onion and Mint Directions

    1. Warm the olive oil in a large skillet over medium-high heat.
    2. Place the zucchini slices, in a single layer in the oil. Allow the zucchini to brown on both sides.
    3. Remove the zucchini from the pan and then add the sliced onion to the oil. 
    4. Allow the onions to sautee until translucent and slightly browned.
    5. Cook the rigatoni in boiling salted water according to the instructions on the package, about 4-5 minutes.
    6. Just before the rigatoni are finished cooking, return the zucchini to the skillet with the onions. 
    7. Season the vegetables with salt, black pepper, and fresh mint.
    8. Add 1/4 cup of pasta water to the pan with the vegetables. 
    9. Once the rigatoni is finished cooking, drain well and add them to the skillet with the vegetables.
    10. Sauté for an additional minute.
    11. Top with grated pecorino Romano, if desired, and serve.

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