This pasta dish is easy and delicious. Perfect for anyone who is tired of cooking all those holiday meals and wants something simple and comforting. serves 4
1/2 lb. whole wheat rigatoni
1 clove garlic, minced
1 shallot, finely chopped
3 Tbs olive oil
1 zucchini, diced
2 cups baby spinach leaves
3 roma tomatoes, chopped
1/3 cup fresh basil, chopped
1/4 cup walnuts, chopped
salt and freshly ground black pepper, to taste
1. Bring a large pot of salted boiling water to a boil and add the whole wheat rigatoni. Cook until al dente. Reserve 1/2 cup of the pasta water.
2. Meanwhile in a large saute pan, heat olive oil over medium high heat and saute shallot and garlic 3-4 minutes. Then add the zucchini and cook another couple of minutes until lightly tender. Add the spinach leaves and cook until wilted. Season with salt and pepper to taste. Add the tomatoes to the pan and cook 1 minute before adding the pasta and the walnuts. Add pasta water if necessary to keep the sauce moist and loose. Remove from heat and mix in basil.
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