- Begin heating water on the stove and bring to boil. Cook 1 lb. of rigatoni in water, as directed on package.
- Slice one zucchini and four tomatoes. Pour 1 Tbsp. olive oil on baking sheet and layer the zucchini and tomato pieces. Sprinkle garlic powder, sea salt, and freshly ground black pepper over the tomatoes and zucchini. Sprinkle 1 cup Parmesan cheese over the zucchini and tomatoes. Broil until the cheese for approximately 5 minutes, until the cheese is lightly browned.
- Add tomato and zucchini mixture to rigatoni and gently stir together.
- Serve with additional Parmesan cheese sprinkled on top.
16 August 2011
Rigatoni with Parmesan Broiled Tomatoes and Zucchini
Here's another recipe from my Buying local-Buying fresh experience on Saturday.