Photo: Alexander Maasch
Rigatoni with Goat Cheese and Vegetables
9 ingredients
openrecipes
Nearly any tube-shaped pasta, such as ziti or penne, can be served with this chunky, rustic sauce. These pastas work well because their hollows trap bits of the vegetables, so each bite carries both pasta and sauce.
Estimated Nutrition (whole recipe, rough)
575
Calories
16g
Protein
46g
Fat
30g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 2 garlic cloves, minced
- 1 lb. cherry tomatoes, halved
- 4 summer vegetable kabobs (see related recipe at left), vegetables removed and coarsely chopped
- Salt and freshly ground pepper, to taste
- 1 lb. rigatoni
- 1 cup fresh goat cheese, crumbled
- 1/4 cup minced fresh basil
- 1 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes