Recipes

This colorful pasta is such a satisfying summer dish! Feel free to substitute any of the vegetables (and pasta) for the fresh ones you have on hand. I highly recommend investing in a lemon zester, lemon zest truly brightens vegetable dishes and adds a very satisfying acid to the "grounded" taste of broccoli and mushrooms. This dish is also excellent the next day. It's ok to cook too much, you'll have a delicious lunch after all the flavors have a chance to meld overnight. I hope you enjoy this light pasta as much as I do!

Vegetable and Chicken Rigatoni

 

 

• 1 lb pasta of choice (I used rigatoni)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chicken broth
• 1/2 cup white wine
• 12 oz fresh broccoli, cut into small florets
• 1 pint cherry tomatoes, halved
• 1 pint fresh mushrooms (baby bellas or white), sliced
• 1 14 oz can artichoke hearts, drained and sliced
• salt and pepper to taste
• 5 tbsp freshly grated Parmesan
• 1/4 cup freshly chopped Italian parsley
• 1 lemon, zested and juiced

1. Cook pasta according to package.

2. In a large saute pan, heat olive oil over medium-high heat. Brown chicken and garlic until cooked through, remove and keep warm.

3. Pour the chicken broth and white wine into same pan, scraping brown bits with a wooden spoon. Bring to light boil and add broccoli and mushrooms. Cook for 3-4 minutes, shaking pan occasionally. Add Artichokes, tomatoes, cook 1 minute. Add chicken, garlic, and cooked pasta. Cook for about 5-6 minutes until heated through and sauce thickens. Season with salt and pepper, and toss.

4. Transfer to a serving bowl and top with Parmesan and parsley. Serve warm or at room temp.