Ingredients with Measurements:
- 1 pound rigatino di Castel San Pietro pasta
- 2 medium zucchinis, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Skillet for cooking zucchini and sun-dried tomatoes
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the rigatino di Castel San Pietro pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the sliced zucchini and cook until tender and lightly browned, about 5-7 minutes.
3. Add the chopped sun-dried tomatoes to the skillet and cook for an additional 2-3 minutes.
4. Drain the pasta and add it to the skillet with the zucchini and sun-dried tomatoes. Toss to combine.
5. Sprinkle grated Parmesan cheese over the pasta and season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Rigatino di Castel San Pietro pasta can be substituted with any other type of pasta.
- Zucchini can be substituted with any other type of squash.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped fresh herbs such as basil or parsley for extra flavor.
Tips and tricks:
- Be sure to salt the pasta water generously for the best flavor.
- Don't overcook the zucchini or it will become mushy.
- Use high-quality Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
Garnishes:
- Garnish with additional grated Parmesan cheese and chopped fresh herbs.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Green salad
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
Food safety advice:
- Be sure to cook the pasta and zucchini to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Rigatino di Castel San Pietro is a type of pasta that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
- This dish is savory and slightly sweet from the sun-dried tomatoes.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian