Grilled Vegetable Rigatoni
Grilled Vegetable Rigatoni
Potatoes, Pastas and Grains
Ingredients
- kosher salt
- 1 lb rigatoni pasta
- 2 zucchini, cut into 1/4" diagonal slices
- 2/3 cup Bella mushrooms, quartered (or whole if they would fall through the grates)
- 1 red onion, sliced into rings
- freshly ground black pepper
- Fustini's Robust SELECT olive oil, for drizzling
- 3 cups marinara sauce
- 1/4 cup freshly chopped parsley
Directions
- Bring an 8-quart stockpot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta.
- Meanwhile, preheat barbecue over medium-high heat. On a rimmed sheet pan, lay out zucchini and any other vegetables you wish to use. Season with salt and pepper, then drizzle with olive oil and massage gently. Place vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.
- Place the pasta pot over medium heat and add marinara, stir until warmed through. Toss together with pasta, grilled vegetables and parsley. Serve immediately.
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