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Monday, April 11, 2011

Meatless Monday: Rigatoni with Chunky Vegetables

Spring is trying to make it's way to our neck of the woods but the weather is not spring-like. Sure, my daffodils are blooming but usually, you are safe with driving over the mountain pass in April but last weekend I frantically looked for the chains for our Jeep as my son and I were heading over to Salem to meet some friends. The reality was the roads weren't that bad but for about 10 mins it was white out conditions at the top of the pass. Yikes.

To usher in spring, I've been cooking up spring-likes dishes. Rigatoni with chunky vegetables sauce is perfect for that. It's fast to make and you'll barely notice the vegetables, it's that delicious. Fast and delicious make a perfect combination to a busy work week.

Rigatoni with Chunky Vegetable Sauce
from Martha Stewart



Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
2 medium zucchini, diced medium
1/2 pound cremini or button mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (28 ounces) tomato puree
Coarse salt and ground pepper
2 tablespoons fresh oregano leaves, coarsely chopped
1 pound rigatoni

Directions

In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.

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