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