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🍝 Colorful Pasta Pan with Fresh Vegetables

485 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with water and add some salt.
  2. 2. Cook the rigatoni pasta in the salted water until al dente.
  3. 3. Drain the pasta and reserve a small amount of the cooking water.
  4. 4. Thoroughly wash the zucchini under running water.
  5. 5. Cut the zucchini into long, thin sticks.
  6. 6. Also wash the carrots thoroughly.
  7. 7. Peel the carrots only if the skin is thick or damaged.
  8. 8. Remove the green tops and the bottom end of the carrots.
  9. 9. Wash the cherry tomatoes under running water.
  10. 10. Cut the cherry tomatoes in half.
  11. 11. Wash the beans thoroughly.
  12. 12. Remove the hard stems and strings from the beans.
  13. 13. Boil the carrots in salted water for about four minutes.
  14. 14. Remove the carrots from the water and shock them with cold water.
  15. 15. Boil the pattypan squash in salted water for about five minutes.
  16. 16. Remove the pattypan squash from the water and shock them with cold water.
  17. 17. Boil the beans in salted water for about six minutes.
  18. 18. Remove the beans from the water and shock them with cold water.
  19. 19. Let the blanched vegetables drain in a colander.
  20. 20. Heat some oil in a large pan.
  21. 21. Add the zucchini sticks to the hot pan.
  22. 22. Sauté the zucchini briefly until they become soft.
  23. 23. Add the rest of the prepared vegetables to the zucchini in the pan.
  24. 24. Add a splash of the reserved pasta water.
  25. 25. Toss the vegetables in the pan for about two minutes.
  26. 26. Add the drained rigatoni pasta to the pan.
  27. 27. Fold in the fresh herbs.
  28. 28. Season the dish with salt and pepper to taste.
  29. 29. Serve the pasta immediately while warm.

Nutrition per serving