Roasted Veggie Rigatoni

In the heart of winter, a roasted veggie pasta is just what your heart needs!  This is nourishing, colorful and a ridiculously easy recipe. If you’re not a fan of Feta, switch it out for Goat Cheese.  You can mix and match with your favorite vegetables and make this Rigatoni what you love! What are your favorite veggies to put in pasta?

• Time Stamps

  00:00 What’s the new recipe?

  00:16  Welcome back! We’re making Veggie Rigatoni!

  01:18  Ingredients

  02:36  Let’s prep our veggies

  05:11  Prep the pasta

  06:20  Assemble it all

  08:56  Let’s plate & try!

  11:26  Thanks for watching, see you soon!

Roasted Veggie Rigatoni | Mila Martinico

PREP TIME

15 MINUTES

COOK TIME

30 MINUTES

TOTAL TIME

45 MIN

SERVINGS

6-8 SERVINGS

INGREDIENTS

2 Yellow Squash - thinly sliced

2 Zucchini - thinly sliced

2 cups of Butternut Squash - chunked

6 cloves of Garlic - whole

1 Yellow Onion - chopped

1 bunch of Asparagus - sliced in half

8 oz Block of Feta - Not a fan of feta? Switch it out for a goat cheese.

Pink Himalayan Salt

Black Pepper

1/4 Cup of Olive Oil

1 LB of Rigatoni

1 cup of Pasta Water

1/2 cup of Pecorino Romano

DIRECTIONS

1. Preheat your oven to 400.

2. On two parchment-lined baking sheets, arrange your sliced veggies and a block feta.  Drizzle these generously in olive oil, Pink Himalayan Salt and add a light coat of fresh-cracked Black Pepper.  Toss lightly with your hands or tongs to make sure the veggies get well coated.  Bake your vegetables for 25-30 minutes or until your vegetables have a golden brown roasted hue.

3. In the meantime, bring a salted pot of pasta water to a boil and cook your rigatoni until it is al-dente.  Remove and drain, saving 1 cup of pasta water.  I like to rinse my pasta as well.

4. Remove the baking sheets from the oven and put your block of feta in a large bowl.  Pour half the cup of saved pasta water in and break up the block of feta and 1/4 cup of Pecorino Romano. Stir and break up the feta until it resembles a creamy thick sauce.

5. Add in all of your vegetables and mix well until the vegetables are coated in the cream sauce. Feel free to add the remaining half cup of pasta water at this point and mix if you’d like it creamier.

6. Add the rigatoni in and mix well, topping with the remaining 1/4 cup of Pecorino.

Buon Appetito!

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