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Rigatoni with Zucchini Onion and fresh mint
Easy
Try this simple Summer recipe when fresh zucchini are in season!
Prep
Cook
| Category: | Cut Pasta |
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Ingredients
For
4
Batch(es)
ingredients
| 2 packages Talluto's Fresh-cut Rigatoni |
| 2 small zucchini green squash, sliced 1/2" thick |
| 1 cup sweet yellow onion, thinly sliced |
| 0.5 cup pure olive oil |
| 1 tsp kosher salt |
| freshly ground black pepper, to taste |
| 6 leaves fresh mint, roughly chopped |
| freshly grated pecorino Romano cheese, to taste |
Rigatoni with Zucchini Onion and fresh 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.
- Add the grated pecorino Romano and serve.
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