Saturday, August 18, 2018

PAISANO RIGATONI

 

 

 2 tablespoons olive oil  1 small onion, diced
 1/2 cup vegetable or chicken broth  2 cloves garlic, minced
 1 1/2 cups BroccoSprouts®, chopped  1 cup sliced zucchini
 1 (15) ounce chick peas, rinsed and drained  1 cup roasted jarred red bell peppers, drained and chopped
 1/2 cup chopped Kalamata olives  8 ounces cooked rigatoni, rinsed and drained
 freshly grated Asiago cheese for topping  

 

In a large Dutch oven or nonstick skillet, heat olive oil over medium high heat. When hot add onion and sauté for 5 minutes. Add remaining ingredients except cheese and cook while tossing until warm. Serve on plates and add Asaigo, as desired.

Serves 4.

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