Saute a red onion in garlic-infused olive oil, or add a scored or crushed garlic clove.
When almost done, add one chopped red capsicum, 12 large cherry tomatoes, a zucchini chopped into rounds, 12 sliced button mushrooms, 12 parboiled green beans and a handful of broccoli florets, also parboiled.
Stir quickly to sauté, adding more oil and a handful of herbs of your choice if desired. The sweetish red onions should start to slightly caramelise.
Meanwhile, cook rigatoni to al dente.
Pile sautéed vegetables over pasta; top with shaved Parmesan and a spoonful of pesto if desired.
This sounds better than the average pasta-with-vegetables recipe. Roasted veg are also good but usually too much work for a quick dinner, unless I have leftovers from a prior meal.
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