Roasted Vegetable Rigatoni
Roasted Vegetable Rigatoni
Servings: 4 Servings
Calories: 362kcal
Ingredients
- 3 cups broccoli florets
- 1 small red onion halved and sliced into ¼-inch half-moons
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ pound gluten-free rigatoni
- 2 ounces parmesan cheese
Instructions
- Preheat oven to 400ºF.
- Place the broccoli and onion slices on a rimmed baking sheet.
- Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
- Roast, turning once, for 20 minutes or until the vegetables are tender.
- Bring a large pot of heavily salted water to a boil.
- Add the rigatoni and cook according to the package directions.
- Reserve 1 cup of the starchy pasta cooking water, drain the pasta, and return the pasta to the pot.
- Add ½ cup of the pasta water and the roasted vegetables.
- Cook for 1 minute, stirring.
- Add more pasta water if the pasta seems dry.
- Season to taste with more salt and pepper if needed.
- Grate the parmesan cheese on top and serve.
Nutrition
Nutrition Facts
Roasted Vegetable Rigatoni
Amount Per Serving
Calories 362
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 9mg3%
Sodium 254mg11%
Potassium 395mg11%
Carbohydrates 49g16%
Fiber 4g16%
Sugar 3g3%
Protein 14g28%
Vitamin A 535IU11%
Vitamin C 62.9mg76%
Calcium 218mg22%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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