Vegetarian

Sandra Lee's Rigatoni with Grilled Vegetables takes several minutes to prepare.

Sandra Lee's Rigatoni with Grilled Vegetables takes several minutes to cook.

Sandra Lee's Rigatoni with Grilled Vegetables makes 5 servings.

The ingredients for Sandra Lee's Rigatoni with Grilled Vegetables are:

Ingredients
1 (1-pound) box rigatoni
1 baby Italian eggplant, sliced in 1/2-inch thick discs
1 zucchini, sliced in 1/2 lengthwise
1 medium onion, sliced
1 red bell pepper, quartered, cored and seeds removed
3 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon chopped garlic
1 teaspoon crushed red pepper flakes

Here is how you make Sandra Lee's Rigatoni with Grilled Vegetables:

DirectionsPreheat a grill or grill pan over medium-high heat.Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente about 8 minutes. Drain and set aside.Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut all the vegetables into bite-size pieces. Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss. Transfer to a serving dish and serve immediately. Number of Servings: 5Recipe submitted by SparkPeople user LENB81.

The nutritional information for Sandra Lee's Rigatoni with Grilled Vegetables is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 433.9

• Total Fat: 11.3 g
• Cholesterol: 0.0 mg
• Sodium: 41.4 mg
• Total Carbs: 67.2 g
• Dietary Fiber: 8.1 g
• Protein: 16.9 g

The dietary needs meet for Sandra Lee's Rigatoni with Grilled Vegetables is Vegetarian