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Rigatoni with Zucchini Onion and fresh mint

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



Category: Cut Pasta


For 4 Batch(es)


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

    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. Add the grated pecorino Romano and serve.

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