Are you craving a comforting, flavorful, and satisfying vegetarian meal that's quick to make? Look no further! This easy rigatoni pasta recipe is bursting with fresh vegetables and a creamy, aromatic sauce that will become a new family favorite. It’s a perfect example of delicious dishes you can whip up even on busy weeknights, proving that healthy meals don't have to be complicated. This recipe is perfect for those seeking easy recipes and quick dinner ideas, showcasing the best of homemade cooking.
Ingredients:
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
-
Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
-
Sauté the vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, bell pepper, and zucchini and cook for another 5-7 minutes, until slightly tender-crisp.
-
Build the sauce: Add the crushed tomatoes, diced tomatoes, oregano, basil, and red pepper flakes (if using) to the skillet. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, allowing the sauce to thicken slightly.
-
Creamy finish: Stir in the vegetable broth and heavy cream (or coconut milk). Simmer for another 5 minutes.
-
Combine and serve: Add the cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Stir in the Parmesan cheese (if using).
-
Garnish and enjoy: Serve immediately, garnished with fresh basil leaves, if desired.
Cooking Tips for the Best Rigatoni:
- For extra flavor, sauté the vegetables in a little butter along with the olive oil.
- Don't be afraid to experiment with other vegetables! Mushrooms, spinach, or eggplant would all be delicious additions.
- For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- If you don't have heavy cream, you can use milk or half-and-half instead, but the sauce will be slightly thinner.
- To make this recipe ahead of time, prepare the sauce and store it in the refrigerator. Cook the pasta and combine just before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 15-20g
- Fat: 18-22g
- Carbohydrates: 60-70g
This vegetarian rigatoni pasta recipe is a fantastic example of healthy meals that are both easy and delicious. It's a perfect choice for a quick weeknight dinner or a satisfying weekend meal. Enjoy this simple yet flavorful dish that showcases the best of homemade cooking, proving that even the simplest food recipes can yield extraordinary results! Experiment with variations and make it your own!