Veggie rigatoni

Italian · Pasta · 45 min · Serves 4

Rigatoni loaded with roasted vegetables and a garlicky tomato sauce—this is the kind of weeknight pasta that feels substantial without any meat. It comes together in one pot and tastes even better the next day, making it perfect for busy families or meal prep.

Ingredients

• 1 lbrigatoni pasta
• 2 mediumzucchini
• 2bell peppers (red or yellow)
• 2 cupscherry tomatoes
• 4garlic cloves, minced
• 28 ozcanned crushed tomatoes
• 3 tbspolive oil
• 1 small handfulfresh basil leaves
• ½ cupparmesan cheese, grated
• to tastesalt and black pepper

Method

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Drain and set aside, reserving 1 cup of pasta water.

   10–12 min

2. 2

   While the pasta cooks, chop the zucchini and bell peppers into bite-sized pieces.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant, then add the zucchini and peppers. Sauté for 5–6 minutes until they start to soften.

   6 min

4. 4

   Stir in the cherry tomatoes and crushed tomatoes. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

   10 min

5. 5

   Add the cooked rigatoni to the skillet and toss everything together. If the sauce seems too thick, splash in some reserved pasta water a little at a time until you reach the consistency you like.

   2 min

6. 6

   Season generously with salt and pepper. Tear in the fresh basil and fold through gently.

7. 7

   Divide among bowls and top with grated parmesan. Serve warm.