Use some neat winter veggies with this dish

Winter is no time to shy away from the produce aisle. In fact, some of the produce that is in season during the winter is the yummiest, in our opinion! Especially when combined skillfully and with the right seasonings, you can create something truly magical in the kitchen using all in-season ingredients this winter.

This pasta dish is everything that you need to get through those cold winter nights. Warm, hearty, satisfying… and super duper yummy! We just know that you will love this one as much as we do.

Whole-wheat rigatoni with greens

Whole Wheat Rigatoni with Greens:

  • 2 cups whole wheat rigatoni or fusilli pasta
  • ½ zucchini (diced)
  • 1 head of small radicchio (chopped)
  • 4½ to 5-oz. pre-washed baby arugula
  • 4 to 6 artichokes, canned in water
  • 4 cloves garlic chopped or minced
  • 3 tbsp. extra-virgin olive oil
  • 1/8 cup shaved Pecorino Romano cheese
  1. Bring water to a boil in medium sauce pan. Add rigatoni to boiling water. Cook until al dente (about 10-12 minutes). Drain, and set aside
  2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet. Add chopped radicchio and arugula. Stir, letting the greens cook-down (they shrink significantly)
  3. After 1 to 2 minutes, add zucchini. Stir and let cook for 2 to 3 minutes more
  4. Add garlic, artichokes, and a bit more olive oil if needed. Let all vegetables sauté together for about five more minutes, depending on how browned you would like the veggies
  5. Add pasta to vegetables and mix well. Immediately add cheese and stir to combine (so the cheese melts)
  6. Season with salt and pepper and a drizzle of olive oil and serve
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