Vegetable Rigatoni
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | lbs. | Rigatoni |
| 3.00 | t. | Knorr® Professional Liquid Concentrated Vegetable Base 4 x 32 OZ |
| 3.00 | oz | Olive oil |
| 2.00 | Eggplant , diced | |
| 1.00 | Zucchini , diced | |
| 1.00 | Squash, yellow , diced | |
| 1.00 | Onions , diced | |
| 1.00 | Red Pepper , diced | |
| 1.00 | c | Mushrooms, cremini |
| 1.00 | c | Broccoli |
| 1.00 | T | Garlic |
| 1.00 | tomato , diced | |
| 1.00 | c | Parmesan Cheese |
| Parsley, for garnish | ||
| Basil, for garnish |
Preparation
1. Prepare water for pasta.
2. Coat eggplant, zucchini, squash, onion and red pepper with olive oil and roast about
15 minutes at 400°F. (Vegetables should start to caramelize.)
3. Sauté mushrooms in olive oil, then add garlic then tomatoes.
4. Add roasted vegetables to sauté.
5. Cook pasta and drain.
6. Toss pasta with vegetables; add KNORR® Professional Liquid Concentrated Vegetable Base.
7. Just prior to serving, garnish with Parmesan cheese, parsley and basil.
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