Rigatoni with Zucchini
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Zucchini is versatile, and it really isn't hard to grow. We guess that's why so many of us grow it in our own gardens. Okay, the next time you're overloaded with them, do what we do...make rigatoni with zucchini!
What You'll Need:
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 large zucchini, cut into ½-inch chunks
- 1 large onion, cut into ½-inch chunks
- 1 (10½¾-ounce) can condensed cream of celery soup
- 1/2 cup milk
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 plum tomatoes, sliced
What To Do:
In a large pot, cook rigatoni according to package directions; drain and set aside in a colander.
In same pot, heat oil over medium-high heat and saute zucchini and onion 6 to 8 minutes, or until zucchini is tender. Add soup, milk, basil, salt, and pepper; mix until well combined and heated through. Add tomatoes and rigatoni and toss until well combined.
Reduce heat to low and cook 4 to 5 minutes, or until pasta is heated through. Serve immediately.
One cooking and mixing pot makes for easy cleanup - and who doesn't like that?!
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 602
- Calories from Fat 120
- Total Fat 13g 20 %
- Saturated Fat 2.3g 11 %
- Trans Fat 0.0g 0 %
- Protein 18g 37 %
- Cholesterol 11mg 4 %
- Sodium 711mg 30 %
- Total Carbohydrates 102g 34 %
- Dietary Fiber 7.2g 29 %
- Sugars 13g 0 %
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