Description
A delightful blend of juicy Italian sausage, fresh vegetables, and rigatoni pasta, perfect for any weeknight dinner.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casing removed
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the rigatoni in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up as it cooks.
- Add the minced garlic and zucchini to the skillet. Sauté for about 3-4 minutes until the zucchini is tender.
- Stir in the cherry tomatoes, and cook for another 5 minutes until they soften. Season with salt and pepper.
- Add the cooked rigatoni to the skillet and toss everything together, ensuring the pasta is well coated.
- Serve hot, topped with grated Parmesan cheese and fresh basil.
Notes
This dish can easily be adjusted to suit your taste by adding different vegetables or using plant-based sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg