Lunch: Grilled Vegetable Rigatoni
Recipe by Judy Kim Grilled zucchini and eggplant make noodles into a hearty meal.
Ingredients
kosher salt
1 lb. rigatoni rigate
2 green zucchini, cut into 1/4" diagonal slices
1 large eggplant, cut into 1/4" rounds
Freshly ground black pepper
extra-virgin olive oil
3 c. marinara sauce
1/4 c. chopped parsley
Instructions
Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
Meanwhile, preheat BBQ over medium-high heat. In a rimmed sheet pan lay out zucchini and eggplant slices. Season with salt and black pepper. 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 8 quart pot over medium heat and add marinara sauce; stir until warmed through. Toss together with pasta, grilled vegetables and parsley.
Serve immediately.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
