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Rigatoni With Mixed Grilled Vegetables

Source: Burt Wolf's Travels and Traditions, Naples
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
1/4 cup olive oil
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 garlic cloves, minced
1 large (12 ounces) zucchini sliced into 1/4-inch rounds
1 large (12 ounces) yellow squash, sliced into 1/4-inch rounds
1 red onion, peeled and cut into 1/4-inch round pieces
8 to 10 ounces mushrooms, trimmed, wiped clean and sliced vertically in half, or quarters, if large
1 red bell pepper, seeded and cut into 1/2-inch strips
1 green bell pepper, seeded and cut into 1/2-inch strips
1 pound dry rigatoni pasta
1/4 cup chopped fresh basil
1 cup grated parmesan cheese
DIRECTIONS
TO MARINATE THE VEGETABLES:
In a large mixing bowl, combine the olive oil, oregano, and garlic, with 1 teaspoon of salt and 1/2 teaspoon black pepper. Toss this with the vegetables and marinate at room temperature for at least an hour.


TO GRILL THE VEGETABLES:
Prepare your charbroiler as you ordinarily would and grill the vegetables, in batches until tender. Or, preheat your broiler and broil the vegetables, turning them once, until browned on both sides. (You can also set your oven to 500 degrees F. and roast the vegetables for 30 minutes.) If you think the pieces are too large for pasta, then cool the vegetables for 10 minutes and chop them into manageable pieces.


Bring 3 quarts lightly salted water to a boil. Add the rigatoni and cook for about 12 minutes or until tender but still firm to the bite. Drain, toss with the vegetables, basil and Parmesan cheese. Season with salt and pepper to taste, and serve immediately.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 712
Fat. Total: 24g
Fiber: 9g
Carbohydrates, Total: 99g
Sodium: 480mg
% Cal. from Fat: 30%
Cholesterol: 20mg
Protein: 30g
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