Grilled Vegetable Rigatoni
What you need:
- kosher salt
- 1 lb. rigatoni rigate
- 2 green zucchini, cut into 1/4″ diagonal slices
- 1 large eggplant, cut into 1/4″ rounds
- Freshly ground black pepper
- extra-virgin olive oil
- 3 c. marinara sauce
- 1/4 c. chopped parsley
Directions:
- Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
- Meanwhile, preheat BBQ over medium-high heat. In a rimmed sheet pan lay out zucchini and eggplant slices. Season with salt and black pepper. Drizzle with olive oil and massage gently. Place vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.
- Place the 8 quart pot over medium heat and add marinara sauce; stir until warmed through. Toss together with pasta, grilled vegetables and parsley.
- Serve immediately.
Note: If you know any recipes or have any suggestions on how to make it better, please email me at admin@mywanderfullworld.com and I will feature your edits! Bon Appétit!
Source: www.delish.com
