Vegetarian Mushroom and Spinach rigatoni

Pasta Doesn’t Make You Fat and this rigatoni with mushrooms and spinach recipe is full of flavors without the calories.

It’s no wonder pasta is so popular, and for good reason. Pasta is easy, versatile, delicious and cheap.

Rich in complex carbohydrates and protein, and low in fat, pasta can be a highly nutritious food.

If your watching your cholesterol, pasta is prefect for you, it’s low in sodium and cholesterol free

You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple, think olive oil, garlic, parmesan and some herbs, add some mushrooms and spinach and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding mushrooms and spinach to this pasta recipe, to make a meal that is cause for celebration.

Rich and creamy this  vegetarian, mushroom and spinach pasta is full of robust flavors, that can be on your table in less than 30 minutes, but your family and friends will think it took hours.

This  recipe calls for simple ingredients, butter, garlic, cream, spinach and  mushrooms which together create a creamy, saucy Italian flavored dinner.

You won’t miss the meat, but if you do you can roast some chicken or fish and toss it in with the sauce just to heat through.

The best part it can be on your table in less than 30 minutes.

This pasta recipe is quick enough for busy weeknight family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a great “home chef” you are.

This recipe was inspired by my love of pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

A few Tips when making his vegetarian mushroom and spinach rigatoni recipe

When cooking pasta  for this vegetarian mushroom and spinach rigatoni recipe, salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used  rigatoni a short hollow noodle, you can use any  shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the pan.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process, when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe please let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and don’t forget to tag me on Instagram

Here’s a subheading about your recipe

When cooking pasta salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used  bucatini a long hollow noodle, you can use any  shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the pan.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and don’t forget to tag me on Instagram.

Ingredients

• 1 Lb. rigatoni Pasta
•  8 oz. sliced white mushrooms
• 4 cups chopped spinach
• 1 cup parmesan cheese
• 1 small chopped onion
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 1 cup vegetable stock or white wine
• 2 cups reserved pasta water
• 2 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs.  each butter  and olive oil
• Instruction
• Cook pasta according to package directions
• Mean while heat olive oil butter in large saute pan
• Sauté onion and garlic until tender and just beginning to brown in the butter and olive oil over medium heat
• Add mushrooms saute until mushrooms are golden brown about 10 minutes
• Salt and pepper to taste
• De glaze pan with vegetable stock or white wine
• Add heavy whipping cream and reserved pasta water
• Simmer until sauce thickens about 15 minutes
• And  the spinach, parmesan cheese and  herbs last 5 minutes
• Toss drained pasta in the sauce
• Top with  additional parmesan and  Italian parsley
• Salt and pepper to taste……ENJOY!!!

Cabbage and Pancetta Pasta

This cabbage and pancetta pasta recipe is easy to make and full of Italian flavor.

Crispy pancetta, wilted savory cabbage in a light cream sauce toss in some pasta and you a  delicious dinner, family and friends will love.

Not only is this Pasta recipe delicious it’s quick, its ready and on your table in less than 30 minutes, making it prefect for busy weeknight family meals, and it’s fancy enough for a first course Saturday night dinner with friends!!!

3 Variations for this Pancetta and cabbage pasta

The first option you have in this Pancetta and pasta recipe is what shape or flavor pasta you use. I used medium shaped shells. Any shape or flavor pasta works in this recipe Use what fits your lifestyle and taste.

Second, pancetta is the Italian version of bacon. The difference is between bacon, pancetta is uncured. If you don’t have pancetta use bacon it’s a workable substitute in most recipes that call for pancetta.

And third, you can use white wine,  or vegetable broth in place of the chicken broth.

Lastly, it’s a good idea to get in the habit of always reserving more pasta water than the recipe calls for to use if the sauce is too thick.

One more thing, if you make tis Pancetta and  cabbage pasta recipe please leave me a comment. I love hearing from you!!!!

Ingredients

• 1 lb. medium shells
• 4 cups shredded Napa cabbage
• 1 cup diced pancetta
• 1 Tbs. each butter and olive oil
• 1 each small chopped red and yellow  onion
• 2 Tbs. chopped garlic
• 1 Tbs. red pepper flakes
• 1 cup reserved pasta water
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 2  Tbs. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 1 cup of the water before draining.
2. Meanwhile in a large saute pan bring the olive oil and butter to medium heat
3. Add the pancetta render until crisp
4. Add the onions and garlic saute until tender and just beginning to brown
5. Add the cabbage, sprinkle with the pepper flakes and saute until limp
6. Add the reserved pasta water, chicken stock, cream and 1/2 of the parmesan cheese  simmer covered 15 minutes
7. Toss the pasta in the sauce top with the remaining parmesan cheese sprinkle with the Italian parsley and ENJOY!!!!

Creamy Salmon Pasta Recipe

Hi Foodie friends,

I am so happy to see life slowly returning to a new normal.  So much so that am celebrating with this delicious restaurant quality  Creamy salmon pasta recipe. This  salmon pasta recipe  doesn’t take a lot of salmon, which can be pricey if your on a budget to feed a family of four.

Succulent salmon, sundried tomatoes and spinach in a creamy parmesan sauce full of Italian flavors. And the best part it’s a quick recipe that comes together in less than 30 minutes. Making this  a great  recipe for those busy night, when commitments are long and time is short, or fancy enough for special meals with friends.

How to Make Creamy Salmon pasta

This creamy salmon pasta recipe starts by cooking the pasta according to package direction. Then drain the pasta reserving two cups of the magical pasta water.

YES, pasta water is magical when added to pasta sauces, it’s natural starch thickens the sauce and adds flavor eliminating the need for added creams. Salt and pepper the salmon then cut it into cubes.

Brown the salmon then remove it from the pan to prevent overcooking, set it aside while making the sauce.

Put the rest of the ingredients in the pan scraping up all the brown bites, simmer for 15 minutes. Add the spinach, lemon juice and parmesan cheese  last 5 minutes. Return salmon, and pasta to saute pan heat through, sprinkle with additional parmesan, parsley and thyme….ENJOY

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part. If you like salmon, you may want to try my Citrus Salmon

Ingredients

• 1 Lbs. penne

• 1 Lbs. Salmon fillet

• 4 oz. sun dried tomatoes

• 2 cups chopped spinach

• 1 cup parmesan cheese

• 1 cup heavy whipping cream

• 1 cup chicken stock 1 cup reserved pasta water

• Juice of one lemon
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste
• Instructions
• Cook pasta according to package directions resevering 1 cup of the pasta water
• Heat oil and butter  add onion and garlic saute until tender and just beginning to brown
• Salt and pepper salmon cut into large cubes
• Add salmon  saute on high heat till almost cooked trough about 3 minutes per side
• Remove salmon
• Add the heavy whipping cream, chicken stock, reserved pasta water and parmesan cheese
• Simmer until sauce  thickens about 15  minutes
• Add herbs and lemon juice
• Add the  spinach and sun dried tomatoes simmer 5 minutes longer
• Toss cooked penne in sauce
• Top with additional parmesan……. Enjoy!!

Creamy Shrimp bacon Pasta Dish

This restaurant quality creamy pasta dish with bacon and shrimp is easy to make and comes together in less than 30 minutes!!!

It’s no wonder most Italian restaurant’s menu are 50% pasta. I know ours’s was, and for good reason. Pasta is easy, versatile, delicious and who doesn’t like pasta?

You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple. Add  some large shrimp, spinach  parmesan, and some herbs, and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding shrimp and  bacon to this pasta recipe, to make a meal that is cause for celebration.

Rich and creamy this shrimp and bacon pasta is full of robust flavors, that can be on your table in less than 30 minutes, but your family and friends will think it took hours.

This  recipe calls for ingredients you probably already have on hand, butter, garlic, cream, spinach which together create a creamy, saucy Italian flavored dinner. The best part it can be on your table in less than 30 minutes.

This pasta recipe is quick enough for busy weeknight family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a good home chef you are!!!!

Variations For this creamy pasta recipe

The first variation to this pasta recipe of course is what shape or flavor pasta you use doesn’t matter. I used spinach fettuccini you can use what fits your lifestyle and taste , even gluten free.

Second, in this creamy shrimp and bacon pasta dinner I deglazed the pan with chicken stock. I give you options in all my recipes to use  white wine in place of chicken stock, red wine in place of beef stock, use whatever fits your lifestyle.

Lastly in this pasta recipe you can use chicken breast cut in small pieces, in place of the shrimp.

Just one more thing please leave me on comment and don’t forget to tag me on Instagram if you make this recipe. I love hearing from you!!!

Ingredients

• 1 Lbs. long pasta noodles
• 1 lbs. large shrimp
• 4 slices bacon cut in small dice
• 4 cups chopped spinach
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 1 cup resevered pasta water
• 1 cup chicken stock or white wine
• 1 cup grated parmesan cheese
• 2 Tbs. butter
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 2 Tbs. each chopped Italian parsley, basil, and thyme
• Salt and pepper to taste
• Instruction
• Cook pasta according to package directions reserving 1 cup of the water
• Mean while  cut  bacon
• Heat  butter
• Add the bacon render until crispy
•  Add  onion and garlic saute  until tender and just beginning to brown
• Add shrimp saute 3 to 5 minutes minutes
• Remove shrimp and set aside
• De glaze pan with chicken stock or white wine
• Add the  heavy whipping cream and reserved pasta water
• Simmer until sauce thickens about 10 minutes
• Add spinach,  parmesan cheese and herbs last 5 minutes
• Return shrimp to pan just to heat through
• Drain pasta toss in sauce
• Top with additional parmesan cheese and Italian parsleyENJOY!!!

Red sauce Vegetarian Pasta

Heading into the hot weather with this new red sauce vegetarian pasta recipe.   In this easy pasta recipe tender bell peppers, fresh tomatoes, and spinach in  red marinara sauce, combined with cheesy goodness create a delicious sauce.

This pasta with  healthy good for you ingredients nothing short of amazingness. I couldn’t stop eating it. Not shocking I know, because I love pasta, and  this Italian girl loves all Italian flavors.

I know I post a lot of pasta recipes, but when am stuck on “what’s for dinner” it’s pasta to the rescue. Pasta is easy, versatile, and who doesn’t love pasta???? You could literally have Pasta every day for a month without repeating the same recipe, that’s how versatile pasta is.

Variations For this Red Sauce Vegetarian Pasta recipe

This  vegetarian pasta recipe is so easy to customize to fit your lifestyle and taste. for instance I used farfalle pasta, a bow tie shaped pasta. Any shape pasta works with this recipe, although I prefer a short shape, you can use any shape you like.

And because I wanted to keep it a vegetarian pasta recipe, I didn’t add any meat. You can add Italian flavored Chicken sausage. If chicken sausage isn’t your thing use any sausage you like or you. or chicken breast. If your going to add meat cut saute it after the onions and peppers are cooked and before adding the fresh tomatoes.

One more thing I used my homemade marinara sauce in this recipe which I always have on hand, if you don’t you can use store bought marinara. I’ve linked both marinara alternatives.

Ingredients

• 1/2 Lb. Farfalle Pasta
• 2 Tbs. butter
• 2 Tbs. olive oil
• 2 cups chopped spinach
• 1 each  chopped red and green  bell peppers
• 1 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 cups chopped tomatoes
• 2 cups prepared marinara sauce
• 1 cup reserved paste water
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 4 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 1 cup of the water before draining
2. Meanwhile in a large saute pan in the butter and olive oil saute the onion, peppers and garlic until tender and just beginning to brown then add the chopped tomatoes saute 5 minutes
3. Add the marinara sauce, reserved pasta water and herbs simmer covered 15 minutes
4. Add the cheeses simmer 10 minutes longer Add the chopped spinach last 5 minutes
5. Add the pasta to the sauce adjust salt and pepper to taste
6. Top with additional parsley and cheese

Fusion Pan Sauced Salmon

If your looking to impress family and friends this fusion Pan seared Salmon is the recipe to make.

Not only is it impress it’s delicious. Tender salmon fillets coated in a garlic, honey, lime sauce that will have you craving this salmon meal often.

You would think that it doesn’t get much better than this recipe, but it does!! This restaurant quality salmon dinner comes together in less than 30 minutes. This meal is made in one pan, uses few ingredients and is really easy to make!!!

3 Tips When Making this Fusion Pan sauced  Salmon dish

The first tip when you make this pan sauced salmon recipe full of delicious fusion flavors is,  be sure the saute pan is big enough to hold all your ingredients and allows the salmon to get a beautiful sear.

Second, let the sauce thicken before adding the salmon to get a thick glaze on the fish.

Third and most important don’t over cook the salmon. it should be pink in the middle. I give you a cook time of 5 to 7 minutes but you can adjust the time according to the size and thickness of the salmon fillet and your personal taste preferences.

Lastly please leave me a comment. let me know if you like this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 2 Lbs. skinless salmon fillet
• 2 Tbls. butter
• 1 Tbls. extra virgin olive oil
• 2 Tbls. minced garlic
• 1/3 cup each soy sauce, honey and lime juice
• 1/2  cup chicken stock or white wine
• 1/4 cup chopped chives
• Salt and pepper to taste

Instructions

1. Cut salmon into equal pieces salt and pepper according to taste
2. In a large saute pan bring the butter and olive oil to medium heat
3. Add the garlic saute until tender and just beginning to brown
4. Add the honey, soy sauce, lime juice and white wine or chicken stock simmer on low until sauce thickens about 10 minutes
5. Add salmon to the sauce simmer 5 to 7 minutes or until salmon is cooked through but still pink in the middle
6. Remove salmon and plate pour sauce over
7. Garnish with chives …ENJOY!!!!

Oven Roasted Chicken Philly Sandwich

This lightened up version oven roasted chicken Philly sandwich takes the guilt out of eating fried foods. Not that I have any guilt in the first place with the traditional version of the fried Philly cheese steak.

Oh the Philly Cheese steak, and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall. It was a smart marketing tool in the pre social media years.

In that version we used rib eye steak, bell peppers  fried it  topped it with provolone cheese and severed it on sub rolls.

As I get older I have make healthier variations to old classic recipes, I try to use leaner meats and healthier cooking processes that use less oil. And if it can be attempted to oven roasting in one pan, than that my friends is recipe success!!!

Here’s how I made this oven roasted chicken Philly Sandwich

First For this easy and quick chicken Philly sandwich I used my Cuisinart toaster oven/air fryer to roast all the ingredients for this delicious recipe, which I use often for small roast or bakes.

Second start by slicing the chicken breast in half in same size pieces for even cooking. I used 1 green and 1 red bell pepper you can use any color you like or have on hand and sliced them into strips along with 1 yellow onion.

And lastly the provolone cheese is a personal preference, use whatever cheese you like, sharp cheddar is delicious!!!

One more thing please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

1. 4 skinless boneless chicken breast
2. 1 red and one green bell pepper cut in strips
3. 1 sliced onion
4. 2 tablespoons chopped garlic
5. 8 slices provolone cheese
6. 4 sub rolls
7. 2 tablespoons  olive oil
8. Salt and pepper to taste
9. juice from one lemon

Instructions

1. Preheat oven to 375
2. Cut chicken breast in half
3. In a bowl put the oil, garlic, lemon juice, salt and pepper
4. Toss the chicken, peppers and onions in the marinade
5. Roast in a 375degree oven for 20 minutes add the cheese last 5 minutes
6. Serve on buttered toasted  hoagie rolls

Lemon Pesto Spaghetti with beans

This summer lemon pesto spaghetti with bean pasta dish may seem like a fancy meal, but it’s easy and quick to make.  And it’s a delicious meatless option pasta recipe when your graving Italian and want vegetarian too!!!

Spaghetti tossed in a light lemony sauce full of good for you ingredients makes this pasta recipe one of  my favorite summer pasta dishes.

The hot weather is here in California. In the hot summer months  am always on the look out for recipes that use cool vibrant seasonal  ingredients. What’s more refreshing than basil pesto and the  citrus flavor of fresh lemon juice?

3 variations for this lemon pesto spaghetti with beans recipe

The first change you can make to this lemon pesto spaghetti recipe is the shape of the pasta. If your not a fan of spaghetti use whatever pasta you like or have on hand. In this particular pasta recipe any shape pasta works.

Second, the Cannellini beans can also be labeled as white kidney beans or Italian kidney beans, adding to the confusion…. These are also the ones used in most recipes that list white beans as an ingredient. You can also use great northern white beans that have a grainer texture and milder flavor.

And third, homemade pesto sauce is easy to make here is the recipe… in a blender add 2 bunches basil 1 cup parmesan cheese, 1 cup pine nuts than, with the motor running slowly pour in 1 cup extra virgin olive salt and pepper to taste, that’s it easy homemade pesto sauce. But you don’t have to use homemade pesto sauce any good quality store bought pesto sauce works too!!

Lastly please leave me a comment on your experience if you make this easy Lemon Pesto Spaghetti recipe. I love hearing from you It’s my favorite part!!!

Ingredients

• 1 Lb. spaghetti
• 2 cups pesto sauce
• 1/2 cup fresh lemon juice
• 2 cups reserved pasta water
• 1 cup heavy cream
• 2 cups chopped spinach
• 1 cup grated parmesan cheese
• 1 16 oz. drained and rinsed cannellini beans
• 2 Tbls. each olive oil and butter
• 1/2 chopped onion
• 1 Tbls. chopped garlic
• 2 Tbls. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Start by cooking pasta according to package direction reserving 2 cups of the water before draining
2. Bring the oil and butter to medium heat
3. Add the onion and garlic saute until tender and just beginning to brown
4. Add the reserved pasta water, lemon juice and cream, simmer covered 10 minutes.
5. Add the prepared pesto sauce, beans,  spinach and half of the parmesan cheese simmer 10 minutes longer
6. Toss spaghetti with the lemon pesto bean sauce
7. Sprinkle with the Italian parsley and remaining parmesan cheese. ENJOY!!!
8. And so on

Black Pepper Italian Vinaigrette

This black pepper Italian Vinaigrette recipe has more uses than just being a delicious salad dressing.

It’s the prefect marinade for chicken, fish and roasted vegetables. The pungent taste of  freshly ground pepper adds a restaurant quality flavor to this Italian inspired vinaigrette.

Once you make this Italian salad dressing/marinade you’ll wonder what took so long, to go from so-so store bought Italian salad dressing to the Wow of a  homemade vinaigrette.

Why Your going to love this black pepper Italian vinaigrette salad dressing

The first reason your going to love, love, this black pepper Italian vinaigrette is,  it’s delicious. This salad dressing is so good you won’t want to buy store bought again.

Second, and just as important as the first reason, this Italian vinaigrette is so easy to make you will make it often.

And third this easy salad dressing recipe uses few readily available  ingredients, that together produce a vinaigrette you can use not only as a salad dressing but to marinade food when your craving Italian flavors.

One more thing this dressing will keep fresh in your fridge up to two weeks.

Lastly, you guys know I love hearing from you, it’s my favorite part!! Please leave me a comment let me know your experience with this easy vinaigrette recipe. And please don’t forget to tag me on Instagram with your creations!!!

Ingredients

• 2 Tbls. chopped garlic
• 2 Tbls. chopped onion
• 1 Tbls. fresh  black ground pepper
• 1 Tbls. each honey and Dijon mustard
• 1/2 cup white wine vinegar
• 1/4 cup lemon juice
• 3 cups extra virgin olive oil
• 1 cup canola oil
• Salt to taste
• And so forth

Instructions

1. In a food processor add the all the ingredients up to the vinegar and olive oil
2. With the motor running slowly add the white wine vinegar and lemon juice
3. Then with the motor running  pour in the olive oil in a slow steady stream
4. ENJOY!!!

Meatless Rigatoni Pasta Recipe

Many great recipes start with humble beginnings and for me dictated by what I have on hand.

This Meatless Rigatoni Pasta recipe started off with 2 zucchini I originally had other plans for, and a beautiful bunch of  asparagus I had no plans for. That’s how this vegetarian pasta recipe started.

The garlic, asparagus and  zucchini in a tomato sauce create an irresistible taste combination. And Guess what ??? Your whole family is going to love it and you’ll feel real good serving them a delicious good-for-you homemade meal!!!

Customize this Meatless Rigatoni Pasta Recipe

It’s super easy to make this vegetarian meatless pasta recipe fit your lifestyle and taste.

You don’t need to run out to the store to buy rigatoni. It’s perfectly okay to use any shape pasta you like. What is important is not shape of the pasta but the quality does matter. Our preferred brand at the restaurants  is DeCecco.

Asparagus are delicious in this meatless pasta recipe. But not everyone has the same fondness for asparagus as I do. If your one that’s not crazy about asparagus, broccoli  is a great alternative!!

The same principle of customizing my recipes for your taste can be applied with the zucchini in this pasta dish. You don’t like zucchini, no problem add more broccoli or asparagus. or leave them out all together with go with spinach.

You get the idea. Good cooking happens when we take what we have and like to create our own recipe!!!

Please let me know how this vegetarian pasta recipe works out for you. And please don’t forget to tag me on Instagram with your creations. I love hearing from you!!

Ingredients

• 1 lbs. rigatoni
• 2 cups reserved pasta water
• 1 15 oz. can crushed tomatoes
• 1 15 oz. can tomato sauce
• 1 bunch asparagus cleaned and trimmed
• 2 medium zucchini cut in large dice
• 2 Tbls. each butter and olive oil
• 1 chopped yellow onion
• 2 Tbls. chopped garlic
• 1/2 bunch chopped Italian parsley
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering 2 cups of the water
2. Meanwhile in a large deep saute pan, bring the butter and olive oil to medium heat, add the onion, garlic and parsley saute until tender and just beginning to brown
3. Now add the tomatoes and water simmer covered 20 minutes
4. Add the asparagus and zucchini simmer 10 minutes longer
5. Toss the rigatoni with the sauce, top with parmesan cheese and additional parmesan and ENJOY!!!