|Yields||Preparation Time||Cooking Time|
|2||30 mins||30 mins|
|1.||Add 10 cups water to a large pot. Cover and bring to a boil over high heat.|
|2.||While water comes to a boil, halve the zucchini lengthwise, then cut into 1/2 inch thick half-moons. Peel and cut onion in 1/4 inch slices.|
|3.||Toss zucchini and onions with 1 tbsp oil, salt and pepper, on an unlined baking sheet. Broil on high in the middle of the oven for 8-10 minutes, until charred. Note: Stir halfway.|
|4.||Halve the tomatoes and cut bocconcini into quarters. Whisk together vinegar, 1/4 tsp salt and 1/4 tsp sugar in a large bowl. Add the tomatoes and bocconcini and set aside to marinade.|
|5.||Add rigatoni to boiling water, cook uncovered 10-12 minutes. Reserve 1/4 cup pasta water, then drain and return rigatoni to the same pot, off heat.|
|6.||Add reserved pasta water, 2 tbsp butter, roasted veggies and pesto to the pot with the rigatoni. Toss to combine.|
|7.||Serve rigatoni, topped with marinated tomatoes and bocconcini. Sprinkle with almonds and parsley. Enjoy!|
There are 621 calories in 1 serving of Bocconcini and Rigatoni Salad.
Calorie Breakdown: 67% fat, 22% carbs, 12% prot.
|Serving Size||per serve|
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