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Paisano Rigatoni with BroccoSprouts®
2 tablespoons olive oil 1 small onion, diced
1/2 cup vegetable or chicken broth 2 cloves garlic, minced
1 1/2 cups BroccoSprouts®, chopped 1 cup sliced zucchini
1 (15) ounce chick peas, rinsed and drained 1 cup roasted jarred red bell peppers, drained and chopped
1/2 cup chopped Kalamata olives 8 ounces cooked rigatoni, rinsed and drained
freshly grated Asiago cheese for topping  


In a large Dutch oven or nonstick skillet, heat olive oil over medium high heat. When hot add onion and sauté for 5 minutes. Add remaining ingredients except cheese and cook while tossing until warm. Serve on plates and add Asaigo, as desired.
Serves 4.

 

 

 

 

This recipe was created by Rita Calvert, Annapolis School of Cooking
Photography: Dean Ray, Ray Studios, Baltimore, Maryland

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