Grilled Vegetable Rigatoni - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Grilled zucchini and eggplant make noodles into a hearty meal.
Ingredients
- kosher salt
- 1 lb. rigatoni rigate
- 2 green zucchini, cut into 1/4" diagonal slices
- 1 large eggplant, cut into 1/4" rounds
- Freshly ground black pepper
- extra-virgin olive oil
- 3 c. marinara sauce
- 1/4 c. chopped parsley
Instructions
- Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
- Meanwhile, preheat BBQ over medium-high heat. In a rimmed sheet pan lay out zucchini and eggplant slices. Season with salt and black pepper. Drizzle with olive oil and massage gently. Place vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.
- Place the 8 quart pot over medium heat and add marinara sauce; stir until warmed through. Toss together with pasta, grilled vegetables and parsley.
- Serve immediately.
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