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Whole Wheat Rigatoni with Roasted Vegetables Recipe

Whole Wheat Rigatoni with Roasted Vegetables Recipe

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Whole Wheat Rigatoni with Roasted Vegetables

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Ingredients

Count

Nutrition

571

Calories

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Ingredients:

Serving

2 1/2 lb acorn squash , scrubbed-cut crosswise into 1/3-inch-thick rings (seeds discarded)
1 small red onion, sliced 1/4 inch thick
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
6 large plum tomatoes, halved and cored
12 cloves unpeeled garlic
1/2 lb whole wheat rigatoni
2 tbsp pine nuts
1/4 tsp crushed red pepper
4 kalamata olives, pitted and sliced
1/4 cup thinly sliced basil leaves
2 tbsp chopped parsley
2 tbsp freshly grated pecorino cheese

Directions:

Preheat the oven to 350°. On a large rimmed baking sheet, toss the squash and onion with 1 tablespoon of the oil; season with salt and pepper and spread in a single layer. Drizzle 2 tablespoons of the oil on another large rimmed baking sheet; add the tomato halves and garlic and roll to coat with oil. Season the tomatoes with salt and pepper and turn them cut side down.
Transfer both sheets to the oven. Roast for about 40 minutes, until tender. Using tongs, transfer the garlic to a bowl; continue roasting the tomatoes for about 20 minutes longer, until very soft. Roast the squash and onion for about 45 minutes total, until tender and golden brown. Cut the squash into bite-size pieces. Discard the tomato skins and coarsely chop the flesh. Squeeze the garlic out of the skins.
In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot.
Meanwhile, in a skillet, heat the remaining 1 tablespoon of oil. Add the pine nuts and toast over moderate heat until golden. Add the crushed red pepper and olives and cook for 1 minute. Add the vegetables and stir over moderately high heat until heated through, about 2 minutes. Season with salt and pepper and scrape into the pasta; add the reserved cooking water, basil and parsley and toss. Serve the pasta in bowls, topping each with 1/2 tablespoon of the pecorino.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	571 Kcal (2391 kJ)
Calories from fat	194.15 Kcal
		% Daily Value*
Total Fat	21.57g	33%
Cholesterol	2mg	1%
Sodium	135.34mg	6%
Potassium	1951.69mg	42%
Total Carbs	86.5g	29%
Sugars	11.16g	45%
Dietary Fiber	14.16g	57%
Protein	14.44g	29%
Vitamin C	77.5mg	129%
Iron	5.4mg	30%
Calcium	177.1mg	18%

Amount Per 100 g
Calories	85.26 Kcal (357 kJ)
Calories from fat	28.99 Kcal
		% Daily Value*
Total Fat	3.22g	33%
Cholesterol	0.3mg	1%
Sodium	20.21mg	6%
Potassium	291.41mg	42%
Total Carbs	12.92g	29%
Sugars	1.67g	45%
Dietary Fiber	2.11g	57%
Protein	2.16g	29%
Vitamin C	11.6mg	129%
Iron	0.8mg	30%
Calcium	26.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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