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:

VegetarianVegetarian

Ingredients

    1 pounddried rigatoni pasta
    2 tablespoonsextra-virgin olive oil
    3/4 poundasparagus, cut into 1-inch pieces
    3 smallcarrots, julienned
    3green onions, chopped
    2 clovesgarlic, finely chopped
    1 cupgrated Asiago cheese
    1/3 cuplightly toasted walnuts, chopped
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

460

Total Fat

16g

Saturated Fat

4.5g

Cholesterol

15mg

Sodium

250mg

Total Carbohydrate

63g

Dietary Fiber

4g

Total Sugars

5g

Protein

17g

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. See our Terms of Service.