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Rigatoni with Roasted Vegetables and Fontina Cheese


Serves: 4

Prep Time: 20 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

This pasta salad is intended to be eaten at room temperature but it is good warm or cool. Use any variety of garlicky dressings or vinaigrettes on this. Trader Joes makes a great Roasted Garlic dressing that tastes great with this.

Ingredients

2 pepper(s), bell, red, yellow, or green

1 eggplant

2 zucchini(s)

1 cup mushrooms, Crimini or button or combo

1 tablespoon olive oil

1/8 teaspoon salt

1/2 teaspoon pepper, black, ground

8 ounce(s) pasta, rigatoni, whole wheat, uncooked

3/4 cup cheese, Fontina, chopped into 1/4 inch cubes

2 tablespoons parsley, fresh, chopped

1/2 cup salad dressing, vinaigrette, Italian or Balsamic

cooking spray

Preparation

Preheat oven to 400 degrees. Prepare rigatoni according to package directions and then rinse with cold water to cool. Prepare vegetables for roasting by washing, deveining and chopping into large bite size pieces. Lightly spray a baking sheet or baking dish with cooking spray. Drizzle and toss the vegetables with olive oil and lightly salt and pepper them. Spread vegetables in a single layer on the baking sheet and roast for about 20 minutes or until vegetables are tender and lightly browned. Turn occasionally. In a large bowl, combine the pasta, grilled vegetables, Fontina cheese and dressing. Toss and sprinkle with chopped parsley.

Nutrition

Per Serving About: 370 calories, 13 g fat, 3.5 g saturated fat, 0 g trans fat, 13 g protein, 52 g carbohydrates, 9 g dietary fiber, 550 mg sodium


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