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Rigatoni with Asparagus, Cheese, and Walnuts

Serves 4 to 6
Time 30 min
The shape of rigatoni works perfectly with the chopped vegetables here. The walnuts and tangy cheese add a nice flair. You may use a blend of shredded cheese such as Parmesan, Asiago and Fontina instead of Asiago, if you wish.
Special Diets:
Ingredients
  • 1 pound dried rigatoni pasta
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound asparagus, cut into 1-inch pieces
  • 3 small carrots, julienned
  • 3 green onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup grated Asiago cheese
  • 1/3 cup lightly toasted walnuts, chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

Bring a large pot of salted water to a boil over high heat. 

Add pasta and cook according to package directions. Drain and set aside.

Meanwhile, in large skillet, heat oil over medium heat. 

Add asparagus and carrots and cook for 1 minute. 

Add green onions and garlic and cook 3 to 4 minutes, or until carrots are just tender. 

Add cooked pasta to skillet, then stir in cheese and walnuts. 

Season with salt and pepper and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound dried rigatoni pasta
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound asparagus, cut into 1-inch pieces
  • 3 small carrots, julienned
  • 3 green onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup grated Asiago cheese
  • 1/3 cup lightly toasted walnuts, chopped
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.