Grilled vegetable rigatoni

grilled vegetable rigatoni

“A great dish to use any fresh veggies you have on hand (suggestion: eggplant, sweet potatoes, bell peppers). Add some rotisserie chicken for a hearty main course. Adapted from”


Kosher salt

1 pound rigatoni pasta

2 zucchini, cut into ¼-inch diagonal slices

⅔ cup Bella mushrooms, quartered (or whole, if they would fall through the grates)

1 red onion, sliced into rings

Freshly ground black pepper

Fustini’s Robust SELECT olive oil, for drizzling

3 cups marinara sauce

¼ cup freshly chopped parsley


Step 1

Bring an 8-quart stockpot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta.

Step 2

Meanwhile, preheat barbecue over medium-high heat. On a rimmed sheet pan, lay out zucchini and any other vegetables you wish to use. Season with salt and pepper, then 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.

Step 3 

Place the pasta pot over medium heat and add marinara; stir until warmed through. Toss together with pasta, grilled vegetables and parsley. Serve immediately.

Denise Walburg, director of corporate marketing at Fustini’s
Denise Walburg, director of corporate marketing at Fustini’s

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