Rigatoni with Braised Vegetables Recipe

Name: Rigatoni with Braised Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.); 1/2 lb. green beans, trimmed and halved (about 2 cups); 2 medium-sized bell peppers (1 red and 1 yellow), cored, seeded and cut into 1-inch dice; 1 large onion, sliced (about 1 1/2 cups); 1 14.5-oz. can diced tomatoes; 3 cloves garlic, minced (about 1 Tbs.); 2 Tbs. capers; 1 15-oz. can cannellini beans, rinsed and drained; 8 oz. whole wheat rigatoni pasta; 1/2 cup torn fresh basil

Servings: persons

2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red and 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil

1
Heat oil in skillet over high heat.
2
Add squash, green beans, bell peppers and onion.
3
Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
4
Stir in tomatoes, garlic and capers.
5
Reduce heat to medium-low, cover and cook 15 minutes.
6
Stir in beans and salt to taste.
7
Cover, and simmer 10 minutes over medium-low heat.
8
Cook rigatoni according to package directions.
9
Drain, and reserve 1/2 cup cooking liquid.
10
Stir pasta and basil into sauce.
11
Thin sauce with a little pasta water if necessary.
12
Season to taste with salt and pepper, and serve.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbs. olive oil, 3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.), 1/2 lb. green beans, trimmed and halved (about 2 cups), 2 medium-sized bell peppers (1 red and 1 yellow), cored, seeded and cut into 1-inch dice, and more.

Yes, Rigatoni with Braised Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni with Braised Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions