I like the name of this pasta and your kids will too! This is a light dish that is naturally slightly sweet-- just a perfect way to celebrate the flavors of summer. Next time try to switching things up a bit by using what veggies you have on hand, including peas, spinach, peppers (of any color), yellow squash or yellow tomatoes.
1 package of rigatoni
1 large (or two regular sized) zucchini, cubed
1/2 pint of grape tomatoes
1 can of sweet corn
2 tablespoons of extra virgin olive oil
8 sprigs of fresh thyme
1 cup of water from the boiled pasta
3 tablespoons of lemon juice
1/4 cup of a balsamic vinaigrette
1/2 cup of parmesan romano cheese
Salt and pepper to taste
1. Preheat your oven to 450 degrees. In a large pot of boiling water cook pasta according the directions on the package (about 10 minutes). Make sure to reserve 1 1/2 cups of water. While the water is heating up, start preparing your zucchini and place on a cookie sheet, in addition to the tomatoes and sweet corn.
2. Drizzle olive oil on top of vegetables. Add thyme, salt and pepper. Bake for 20 minutes or grill for about 15 minutes.
3. In a large bowl combine the pasta, cooking water, vegetables, lemon juice, vinaigrette and cheese. Toss until will combined. Top with any additional cheese then serve.
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