#rigatonidelight

Tossed with hearty rigatoni pasta, this vegan summer squash rigatoni is a delicious mix of soft summer squash, juicy cherry tomatoes, and savory flavors. You should eat this dish when it's warmer outside.

Ingredients: 8 oz rigatoni pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 small onion, diced. 2 medium summer squash, sliced into half-moons. 1 cup cherry tomatoes, halved. 1/4 cup vegetable broth. 1/4 cup nutritional yeast. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Cook rigatoni according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and onion, saut until translucent. Add sliced summer squash and cherry tomatoes to the skillet. Cook until tender, about 5-7 minutes. Stir in vegetable broth, nutritional yeast, dried oregano, salt, and pepper. Cook for another 2-3 minutes. Add cooked rigatoni to the skillet and toss until well combined. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tossed with hearty rigatoni pasta, this vegan summer squash rigatoni is a delicious mix of soft summer squash, juicy cherry tomatoes, and savory flavors. You should eat this dish when it's warmer outside.

Ingredients: 8 oz rigatoni pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 small onion, diced. 2 medium summer squash, sliced into half-moons. 1 cup cherry tomatoes, halved. 1/4 cup vegetable broth. 1/4 cup nutritional yeast. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Cook rigatoni according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and onion, saut until translucent. Add sliced summer squash and cherry tomatoes to the skillet. Cook until tender, about 5-7 minutes. Stir in vegetable broth, nutritional yeast, dried oregano, salt, and pepper. Cook for another 2-3 minutes. Add cooked rigatoni to the skillet and toss until well combined. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tossed with hearty rigatoni pasta, this vegan summer squash rigatoni is a delicious mix of soft summer squash, juicy cherry tomatoes, and savory flavors. You should eat this dish when it's warmer outside.

Ingredients: 8 oz rigatoni pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 small onion, diced. 2 medium summer squash, sliced into half-moons. 1 cup cherry tomatoes, halved. 1/4 cup vegetable broth. 1/4 cup nutritional yeast. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Cook rigatoni according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and onion, saut until translucent. Add sliced summer squash and cherry tomatoes to the skillet. Cook until tender, about 5-7 minutes. Stir in vegetable broth, nutritional yeast, dried oregano, salt, and pepper. Cook for another 2-3 minutes. Add cooked rigatoni to the skillet and toss until well combined. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Garlicky Steak Tips Rigatoni Delight

Spicy Italian sausage, soft eggplant, and sweet cherry tomatoes make up this hearty pasta dish. It is served with rigatoni pasta and is topped with fresh basil and Parmesan cheese.

Ingredients: 1 lb rigatoni pasta. 1 large eggplant, diced. 2 spicy Italian sausages, casing removed and crumbled. 2 cups cherry tomatoes, halved. 4 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. 2 tablespoons olive oil.

Instructions: Follow the directions on the package to cook the rigatoni until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the garlic and cook for about one minute, until it smells good. Break up the sausage with a spoon as you cook it in the skillet until it's brown, which should take about 5 to 7 minutes. Put the diced eggplant in the pan and cook for 8 to 10 minutes, until it gets soft and a little brown. The cherry tomatoes should be cooked for another 5 minutes or until they start to get soft. To taste, add salt and black pepper. Add the cooked rigatoni and chopped basil. Add two to three more minutes of cooking and keep going until everything is hot. Before you serve, sprinkle with grated Parmesan cheese. Rigatoni with Eggplant, Tomatoes, and Spicy Sausage tastes great!

Prep Time: 15 minutes

Cook Time: 25 minutes