Rigatoni with Zucchini
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Zucchini is versatile, and it really isn't hard to grow. We guess that's why so many of us grow it in our own gardens. Okay, the next time you're overloaded with them, do what we do...make rigatoni with zucchini!
What You'll Need
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 large zucchini, cut into ½-inch chunks
- 1 large onion, cut into ½-inch chunks
- 1 (10½¾-ounce) can condensed cream of celery soup
- 1/2 cup milk
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 plum tomatoes, sliced
What to Do
In a large pot, cook rigatoni according to package directions; drain and set aside in a colander.
In same pot, heat oil over medium-high heat and saute zucchini and onion 6 to 8 minutes, or until zucchini is tender. Add soup, milk, basil, salt, and pepper; mix until well combined and heated through. Add tomatoes and rigatoni and toss until well combined.
Reduce heat to low and cook 4 to 5 minutes, or until pasta is heated through. Serve immediately.
One cooking and mixing pot makes for easy cleanup - and who doesn't like that?!
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 572
- Calories from Fat 105
- Total Fat 12g 18 %
- Saturated Fat 1.7g 8 %
- Trans Fat 0.0g 0 %
- Protein 18g 35 %
- Cholesterol 2.4mg 1 %
- Sodium 535mg 22 %
- Total Carbohydrates 98g 33 %
- Dietary Fiber 7.5g 30 %
- Sugars 12g 0 %
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