Gorgonzola Rigatoni With Vegetables Recipes

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RIGATONI WITH SUMMER VEGETABLES



Rigatoni with Summer Vegetables image

This delicious pasta dish is filled with squash, sugar snap peas, and boccocini.

Categories     weeknight meals     dinner     main dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 13

Kosher salt
1 lb. rigatoni
2 tbsp. salted butter
2 tbsp. olive oil
2 small yellow squash, halved lengthwise and thinly sliced
4 garlic cloves, finely chopped
3 ears corn, kernels cut off
Grated zest and juice of 1 lemon
8 oz. sugar snap peas, trimmed and halved crosswise
Black pepper, to taste
8 oz. bocconcini (mini mozzarella balls), halved or quartered
1/2 c. grated parmesan cheese, plus more for topping
1/4 c. chopped fresh basil

Steps:

  • Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente.
  • Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the squash and toss to coat. Cook, stirring, until the squash is almost tender, about 3 minutes.
  • Add the garlic and corn kernels to the skillet and cook, tossing, until the corn is tender, 2 to 3 minutes. Ladle in ¾ cup of the pasta cooking water from the pot and add the lemon zest and juice. Bring to a boil and simmer until the liquid is reduced, 2 to 3 minutes.
  • When the pasta is about 2 minutes from being done, add the sugar snap peas to the boiling water and cook until just tender. Drain the pasta and peas together.
  • Add the pasta and peas to the skillet with the squash and corn. Add 1 teaspoon salt and a few grinds of pepper. Toss to coat the pasta well. Remove from the heat. Throw in the mozzarella, sprinkle with the parmesan and dill and toss again. Sprinkle each serving with more parmesan.

GORGONZOLA RIGATONI WITH VEGETABLES



Gorgonzola Rigatoni with Vegetables image

Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

3 cups uncooked rigatoni pasta (9 ounces)
2 cups broccoli florets
1 tablespoon cornstarch
1 can (12 ounces) evaporated fat-free milk
1/2 cup crumbled Gorgonzola cheese (2 ounces)
1 small tomato, chopped (1/2 cup)
1 jar (6 ounces) sliced mushrooms, drained
10 pitted ripe olives, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
Oregano sprigs, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam about 3 minutes or until crisp-tender.
  • In 3-quart saucepan, mix cornstarch and milk using wire whisk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in cheese; continue stirring 2 to 3 minutes or until cheese is melted.
  • Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.

Nutrition Facts : Calories 435, Carbohydrate 79 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg

CHICKEN GORGONZOLA PASTA



Chicken Gorgonzola Pasta image

Make and share this Chicken Gorgonzola Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 large chicken breast halves, boneless skinless cut into 1-inch cubes
salt
pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
3 shallots, minced
16 ounces farfalle pasta, fusilli or 16 ounces penne pasta
1/2 cup chicken stock
8 ounces gorgonzola, rind removed, cut into small pieces
3/4 cup heavy cream
1 lemon, zest of, grated
salt & freshly ground black pepper
6 fresh sage leaves, coarsely chopped

Steps:

  • Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
  • In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
  • In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.
  • Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes.
  • Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.

Nutrition Facts : Calories 967.5, Fat 50.3, SaturatedFat 28.2, Cholesterol 150.7, Sodium 884.9, Carbohydrate 91.3, Fiber 3.6, Sugar 3.9, Protein 36.7

RIGATONI WITH VEGETABLES



Rigatoni With Vegetables image

Make and share this Rigatoni With Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 eggplant, peeled and cut into 1-inch pieces (about 1 lb)
3 medium zucchini, cut into 1-inch cubes
3 cups coarsely chopped fresh mushrooms
1 medium onion, cut into thin wedges
2 tablespoons garlic-flavored olive oil or 2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces dried rigatoni pasta
2 cups purchased marinara sauce
1/4 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Lightly coat two 15x10 inch baking pans with cooking spray.
  • Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans.
  • Drizzle oil over vegetables.
  • Sprinkle with salt and pepper.
  • Toss vegetables to coat; spread into an even layer.
  • Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting).
  • Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan.
  • Lower oven temperature to 400°.
  • Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine.
  • Transfer to an ungreased 2 quart casserole dish.
  • Sprinkle with mozzarella.
  • Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.

Nutrition Facts : Calories 556.4, Fat 21, SaturatedFat 6.9, Cholesterol 75.5, Sodium 1195.7, Carbohydrate 71.6, Fiber 8.8, Sugar 19.8, Protein 23.9

RIGATONI WITH VEGETABLE BOLOGNESE



Rigatoni with Vegetable Bolognese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Steps:

  • Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
  • Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

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