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Rigatoni with Asparagus, Cheese, and Walnuts

Name: Rigatoni with Asparagus, Cheese, and Walnuts
Total time: 30 min
Yield: Serves 4 to 6
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

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:

Vegetarian

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.

Nutritional Info:

Per serving: 460 calories (140 from fat), 16g total fat, 4.5g saturated fat, 15mg cholesterol, 250mg sodium, 63g carbohydrates (4g dietary fiber, 5g sugar), 17g protein.

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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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

Shop with Prime

Exclusively for Prime members in select ZIP codes.