Presents

"Mini Rigatoni with Fresh Vegetables"

Recipe Source: Recipe Card from Family Circle Pasta, Rice, Grains, & Beans Recipe File Serving Size: Makes 6 servings

Amount Ingredient 3 tablespoons olive oil 1 large onion, sliced 1 pound zucchini, diced 1 pound yellow squash, diced 1 1/2 pounds fresh tomatoes, seeded and chopped 3 cloves garlic, chopped 1 1/2 teaspoons salt 1/2 teaspoon dried Italian seasoning 1/2 teaspoon red pepper flakes 3 tablespoons tomato paste 1 pound dried mini rigatoni 1/4 pound ricotta salata

Preparation Instructions:

1. Heat oil in large skillet over medium-high heat. Add onion; saute 5 minutes or until softened. Add zucchini and squash; saute 10 minutes.

2. Add tomatoes, garlic, salt, Italian seasoning, pepper flakes, and tomato paste; cook 5 minutes.

3. While sauce is cooking, prepare rigatoni following package directions. Drain, reserving 2 cups cooking liquid.

4. Toss drained pasta with vegetables.

5. Shred ricotta salata; stir into pasta. Add 1 to 2 cups reserved liquid to pasta to moisten and make a little sauce. Serve with additional ricotta on top.

Per serving: 458 calories; 17 g protein; 15 g fat; 64 g carbohydrates; 7 g fibre; 20 mg cholesterol; 736 mg sodium.

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