My Sister's Vegetable Rigatoni

"My Sister's Vegetable Rigatoni" is a vibrant and hearty pasta dish that brings together the wholesome goodness of fresh vegetables and the comforting flavors of Italian cooking. Perfectly cooked rigatoni is tossed in a rich tomato-based sauce, infused with sautéed zucchini, red bell pepper, and earthy mushrooms for a colorful and nutritious twist. Aromatic garlic, onion, and a medley of dried herbs—oregano and basil—enhance the sauce, while a touch of crushed red pepper flakes adds a gentle kick. Finished with a sprinkle of grated Parmesan cheese and fragrant fresh basil, this recipe strikes the perfect balance between simplicity and elegance. Ready in just 50 minutes, it’s an ideal weeknight dinner for four, offering restaurant-quality flavor in the comfort of your home. Whether you're a vegetarian or simply looking for a lighter, veggie-packed meal, this rigatoni will quickly earn a spot in your regular recipe rotation.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 16 ounces rigatoni pasta
• 3 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 1 medium zucchini
• 1 medium red bell pepper
• 8 ounces mushrooms
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoons crushed red pepper flakes
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh basil leaves
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 3

Dice the onion and mince the garlic cloves. Add them to the skillet and sauté for 3-4 minutes until the onion becomes translucent and fragrant.

Step 4

Chop the zucchini, red bell pepper, and mushrooms into bite-sized pieces. Add them to the skillet and cook for 7-8 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Stir in the crushed tomatoes, dried oregano, dried basil, and crushed red pepper flakes. Season with salt and black pepper to taste. Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally.

Step 6

Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.

Step 7

Sprinkle the grated Parmesan cheese and fresh basil leaves over the pasta. Toss gently to combine.

Step 8

Serve hot, garnished with extra Parmesan and fresh basil, if desired.

Nutrition Facts

Serving size	(2043.9g)

Amount per serving	% Daily Value*
Calories	1798.4

Total Fat 70.3g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 7.9g
Cholesterol 40mg	0%
Sodium 6268.0mg	0%
Total Carbohydrate 239.0g	0%
Dietary Fiber 32.3g	0%
Total Sugars 67.7g
Protein 66.1g	0%

Vitamin D 0IU	0%
Calcium 803.1mg	0%
Iron 15.8mg	0%
Potassium 4858.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 14.3%

Carbs: 51.6%