Girl Planting seeds

Festive Summer Rigatoni


By Samantha Ann Hekeler

A tantalizing combination of your favorite fresh seasonal vegetables and pasta!

Serves six meals.

Prep Time: 20 minutes






Gluten Free Rigatoni

1 large zucchini

1 large yellow squash

1 bunch thin asparagus

1 cup diced sweet plum tomatoes

1 16oz jar of your favorite marinara sauce (RAOS is delicious!)


Boil water for pasta and prepare as on package

In a large skillet drizzle EVOI and heat on medium

While water is boiling for the pasta:

o   rinse zucchini and squash well and cut into cubes, toss into skillet

o   rinse asparagus and hold bunch and cut into 1/2 inch pieces, toss into skillet

o   sauté vegetables until EVOI is absorbed, turn heat to low and drop four table spoons of water into skillet, stir and cover until water is absorbed.  Turn heat off and wait until pasta is ready.

At the same time, pour sauce into pan and heat on medium until hot.


In large serving bowl add rigatoni and pour sauce on top and mix lightly.  Add vegetables and plumb tomatoes to the top and fold in gently.  Enjoy family style!  




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