Rigatoni with Grilled Vegetables
This Rigatoni with Grilled Vegetables is packed with fresh summer veggies! It tastes like summer on a plate!
Servings: 6 servings
Calories: 714kcal
Ingredients
- 1 medium eggplant cut lengthwise into 4 thick slices
- 1 medium yellow squash halved lengthwise
- 1 medium red onion halved
- 3 Tbsp olive oil divided
- 1½ tsp salt divided
- 1½ tsp Italian seasonings divided
- 1 pound Italian sausage links hot or mild
- 4 Roma tomatoes halved
- 1 16-oz. box rigatoni pasta
- ¾ cup fresh basil chopped
- 1½ tsp garlic minced
- ½ cup ricotta cheese
- ½ cup Parmesan cheese grated
Instructions
- Light charcoal grill for direct heat. (I aim for ~350-375°F when grilling veggies.)
- Brush eggplant, squash and red onions with 1 Tbsp of olive oil. Sprinkle tops of veggies with 1 tsp salt and 1 tsp Italian seasonings.
- In a separate bowl, toss Roma tomatoes with ½ Tbsp olive oil, ½ tsp salt and ½ tsp Italian seasonings.
- Place eggplant, squash and onion on grill cut-sides down. Also place sausage on grill at this stage. Grill for 8-9 minutes, turning occasionally.
- Place Roma tomatoes on grill cut-side down and continue grilling for 3-4 minutes, or until all vegetables are tender and sausage is fully cooked. Set vegetables and sausage aside to rest.
- Meanwhile, cook pasta in salted water according to package instructions.
- Slice the vegetables and sausage. In a large bowl, add pasta, remaining 1½ Tbsp olive oil, sliced vegetables and sausage, chopped basil and garlic. Toss until well combined.
- Divide into serving bowls and top with spoonful of ricotta and grated Parmesan cheese.
Nutrition
Calories: 714kcal | Carbohydrates: 67g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 1295mg | Potassium: 793mg | Fiber: 6g | Sugar: 7g | Vitamin A: 751IU | Vitamin C: 17mg | Calcium: 206mg | Iron: 3mg
