• Prep Time:
  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

  • 1 tablespoon Alessi Balsamic Reduction
  • 1 zucchini, sliced
  • 1 tablespoon Alessi Olive Oil
  • 1 tablespoon Alessi Organic Balsamic Vinegar
  • 1 package Alessi Organic RigatoniAdd
  • 1/2 cup Alessi Sun-Dried Tomatoes
  • 1/2 cup Parmesan cheese
  • 2 teaspoons Alessi Sea Salt
  • 1 teaspoon Alessi Black Peppercorns

Directions

  1. Bring 6 cups of water to a boil, then add the Rigatoni. Cook for 12 minutes.
  2. Slice the zucchini into ¼ in. slices and drain Sun-Dried Tomatoes.
  3. Drain pasta and then add Olive Oil and balsamic vinegar.
  4. Mix in ½ cup parmesan cheese.
  5. Add zucchini and sun-dried tomatoes, then drizzle with balsamic reduction.
  6. Add sea salt & pepper and stir.
  7. Top with a sprinkle of parmesan cheese and serve!


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