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RECIPE
13 INGREDIENTS8 STEPS45MIN

Vegetarian Pasta

4.7
3 Ratings
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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Rigatoni all'Ortolana or vegetarian regu pasta. This pasta dish is made by cooking different vegetables before mixing with your choice of pasta. This is great for gatherings, parties and it is kid-friendly too.
45MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 clove
Garlic , finely chopped
1/4
Onion , finely chopped
1 stalk
Celery , finely chopped
1
Carrot , finely chopped
1
Medium  Eggplant , cubed
2
Medium  Zucchini , cubed
1
1.8 lb
Tomatoes , finely chopped
to taste
1.1 lb
Rigatoni
to taste
Extra-Virgin Olive Oil
1 pinch
to taste
Pecorino Romano Cheese

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Nutrition Per Serving

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CALORIES
1001
FAT
16.9 g
PROTEIN
69.8 g
CARBS
177.1 g

Cooking Instructions

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Step 1
Add Extra-Virgin Olive Oil (to taste) into a large saucepan and then cook together the Garlic (1 clove), Onion (1/4), Celery (1 stalk), and Carrot (1) for about 5 minutes on a medium heat.
Step 2
When the onion and garlic begin to brown, add the Eggplant (1), Zucchini (2) and Red Bell Pepper (1).
Step 3
Cover the saucepan with a lid and cook for about 15 minutes. Stir occasionally.
Step 4
After 15 minutes, add half glass of water into the saucepan and Sea Salt (1 pinch). Place the saucepan with the vegetables on the stove at medium-high heat for about 20 minutes.
Step 5
When the vegetables become soft, add the Tomato (800 gram), Fresh Basil (to taste) and another pinch of salt. Cook the sauce for about 20 minutes.
Step 6
Get a large pot and fill it with 5 litres of water. Put this on the stove at a high temperature until it boils in preparation for the pasta. Add a palm full of sea salt to the water and stir. Then check the cooking time on your packet of Rigatoni (500 gram). Pour the pasta in and set your timer.
Step 7
Once the pasta is cooked, strain it and then add it to your saucepan with tomato sauce. Mix it and then transfer it into the large pot where you boiled the pasta. Once the pasta is full of colour and the ingredients have started to stick to the rigatoni, it is ready!
Step 8
Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre. Then, sprinkle some Pecorino Romano Cheese (to taste) on top of the pasta and serve nice and hot.

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Nutrition Per Serving
Calories
1001
% Daily Value*
Fat
16.9 g
22%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
177.1 g
64%
Fiber
44.9 g
160%
Sugars
44.6 g
--
Protein
69.8 g
140%
Sodium
369.6 mg
16%
Vitamin D
--
--
Calcium
292.3 mg
22%
Iron
27.8 mg
154%
Potassium
1885.7 mg
40%
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