Italian-style whole-grain rigatoni

with sautéed zucchini, tomatoes, scallion and grana padano cheese

This express dish has all the Italian features. You'll be able to enjoy an exquisite combination of Mediterranean ingredients!

Nice and quick!

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, wheat, gluten

Ingredients

Whole-grain rigatoni pasta

Sun-dried tomatoes

Zucchini

Scallion

Mushrooms

Fried tomato sauce

Cherry tomatoes

Grana padano cheese

Arugula

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2628
628
25
7
84
19
13
25
0
583

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Soak the sun-dried tomatoes in boiling hot water for 5 to 10 minutes. Wash the vegetables. Cut the zucchini into quarters lengthwise and then into thin slices. Cut the scallion and mushrooms into thin slices. Peel the garlic and cut it into slices. Cut the cherry tomatoes in half.

Heat 1 tablespoon of oil in a frying pan and sauté the zucchini, mushrooms, sun-dried tomatoes and half of the scallions for approx. 5 minutes until they're cooked. Set aside.

Boil plenty of salted water and cook the pasta for 8 to 10 minutes until it's all-dente. Drain the water and set aside.

Heat 1 tablespoon of oil in a frying pan and sauté the garlic, tomatoes and remaining scallion for 1 minute. Add the fried tomato sauce and let it cook for another 3 minutes. Season to taste and set aside.

Once the pasta is cooked, mix it with the tomato sauce. Serve the pasta on a plate and finish with the sautéed vegetables, arugula and grana padano cheese.