My Sisters Vegetable Rigatoni Recipes

RIGATONI WITH SUMMER VEGETABLES

Steps:

• Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
• Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
• Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
• Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.

RIGATONI WITH VEGETABLES

Steps:

• Lightly coat two 15x10 inch baking pans with cooking spray.
• Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans.
• Drizzle oil over vegetables.
• Sprinkle with salt and pepper.
• Toss vegetables to coat; spread into an even layer.
• Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting).
• Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan.
• Lower oven temperature to 400°.
• Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine.
• Transfer to an ungreased 2 quart casserole dish.
• Sprinkle with mozzarella.
• Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.

KEDGEREE MY SISTER'S RECIPE

Steps:

• Pre heat oven to 190c.
• Heat the butter in a large saucepan and gently fry the onion, garlic, carrot and celery until the vegetables are softened (5-8 minutes).
• Stir in the curry powder and flour and cook for further minute.
• Add the milk and whisk briskly until thickened and smooth. Season to taste with salt and freshly ground black pepper.
• Stir the tuna, cooked rice and lemon juice through the sauce, then transfer mix to an ovenproof dish.
• Top with the grated cheese and cook in oven until golden brown and bubbling-about 30 minutes.

MY SISTER'S VEGETABLE RIGATONI

Steps:

• In 11" x 7" baking dish, combine onions, peppers, zucchini and 2 tbsp water.
• Microwave, covered on High 4 to 5 minutes, stirring halfway through cooking.
• Add cooked rigatoni and mushrooms.
• Toss to combine with vegetables.
• Sprinkle with bouillon and paprika.
• Microwave, covered, on High 2 to 3 minutes until vegetables are tender.
• Sprinkle with cheese.
• Microwave, uncovered, on High 2 to 3 minutes until cheese melts.
• For Vegetarian only use a Vegetarian Chicken flavored bouillon or you will have to sub a Vegetable bouillon.