Scottish Cancer Prevention Network

Wholewheat Rigatoni with Roasted Vegetables


May 17
Serves 4 30 Minutes

Recipe for Wholewheat Rigatoni with Roasted Vegetables created for #HealthyShelfie 2016.


  • 1/2 pound Wholewheat Rigatoni
  • 1 Small Red Onion, sliced
  • Courgette, chopped
  • 1 tbsp Extra-Virgin Olive Oil
  • 6 Large Tomatoes, chopped in large chunks
  • Garlic Cloves
  • 2 tbsp Pine Nuts
  • 1/2 Red Pepper, chopped
  • 10 Green Olives, pitted and sliced
  • 1/4 cup Basil Leaves, thinly sliced
  • 2 tbsp Parsley, chopped
  • Salt & Freshly Ground Pepper
  • 2 tbsp Freshly Grated Parmesan Cheese


  1. In a pot of boiling salted water, cook the pasta until al dente. Drain, retaining 1/2 cup of the water. Return the pasta to the pot.
  2. Meanwhile, in a skillet, heat 1 tablespoon of oil. Add the pine nuts and toast over moderate heat until golden. Add the red pepper and olives and cook for 1 minute.
  3. Add the vegetables and the reserved cooking water and stir over moderately high heat until heated through, about 8-10 minutes.
  4. Season with salt and pepper and scrape into the pasta; basil and parsley and toss.
  5. Serve the pasta and finally add parmesan cheese.
Find Similar Recipes: