From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil. Set aside.
2. In a large skillet, saute onion in 1 Tablespoon olive for two minutes. Add pea pods and cook 2-3 minutes until tender, yet crisp. Transfer to a large bowl.
3. In same skillet, add 2 Tablespoons olive oil, carrots and broccoli. Add water. Reduce heat to medium, cover and cook 3 minutes. Uncover and cook 5 minutes until vegetables are tender, yet crisp.
4. Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese. Toss and serve warm or cold.
- 1/4 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon sugar
- 2 teaspoons salt
- 1/3 cup plus 3 Tablespoons olive oil
- 1 small onion, sliced
- 1/2 pound Chinese pea pods, cut in half
- 4 medium carrots, sliced
- 1 bunch broccoli, cut into bite size pieces
- 1/4 cup water
- 1 pound rigatoni, cooked to package directions
- 3 small tomatoes, cut in wedges
- 1/2 cup chopped fresh basil
- 3/4 cup grated Parmesan cheese
TO PREPARE:
1. In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil. Set aside.
2. In a large skillet, saute onion in 1 Tablespoon olive for two minutes. Add pea pods and cook 2-3 minutes until tender, yet crisp. Transfer to a large bowl.
3. In same skillet, add 2 Tablespoons olive oil, carrots and broccoli. Add water. Reduce heat to medium, cover and cook 3 minutes. Uncover and cook 5 minutes until vegetables are tender, yet crisp.
4. Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese. Toss and serve warm or cold.
