“Nourishing Delight: Healthy Pesto Baked Rigatoni with Heirloom Tomatoes”

Elevate your pasta night with our “Healthy Pesto Baked Rigatoni,” a wholesome blend of whole wheat rigatoni, vibrant heirloom tomatoes, and a nutrient-packed homemade pesto. This comforting dish is not only a feast for the taste buds but also a celebration of fresh, nourishing ingredients. Indulge guilt-free in this baked rigatoni that combines the richness of Asiago cheese with the freshness of heirloom tomatoes, all enveloped in a vibrant green pesto.

In our home, the aroma of pesto baking with whole wheat rigatoni signals a cozy evening filled with wholesome goodness. The inspiration for this dish came from a desire to marry the robust flavors of Asiago cheese, heirloom tomatoes, and a vibrant green pesto. As the baked rigatoni emerges from the oven, golden cheese melting over plump tomatoes and al dente pasta, it becomes more than just a meal – it’s a comforting hug, a celebration of nourishing ingredients that bring joy to the table.

Why This Nourishing Delight:

Unveiling the magic of “Why This Nourishing Delight: Healthy Pesto Baked Rigatoni with Heirloom Tomatoes.”

• Whole wheat rigatoni provides a hearty base, offering a healthier twist to traditional pasta dishes.
• A symphony of heirloom tomatoes adds bursts of sweetness and color, enhancing both flavor and nutrition.
• Homemade pesto crafted from spinach, kale, basil, almonds, and Asiago cheese brings vibrant, nutrient-rich goodness.
• Asiago cheese, with its nutty and savory notes, elevates the dish with a rich, melty layer of indulgence.
• A touch of lemon juice in the pesto offers a bright citrusy zing, balancing the flavors with a refreshing twist.
• Baking the rigatoni allows the ingredients to meld, creating a saucy, cheesy, and comforting masterpiece.

Ingredients:

For the Pasta:

• 1 lb. whole wheat rigatoni
• 2–3 cups chopped heirloom tomatoes
• 1/2 cup water
• 1/2 cup shredded cheese of choice (Asiago recommended)

For the Pesto:

• 2 cups spinach
• 1 cup kale
• 1 cup basil
• 3/4 cup almonds or pine nuts
• 1/2 cup olive oil
• 1/4 cup Parmesan or Asiago cheese
• 1/2 teaspoon salt
• 3 large cloves garlic
• Juice of 1 lemon (optional)

Instructions:

1. Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – cut the little ones in half. Add the pasta to the water and cook according to package directions.
2. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. You should end up with 2 heaping cups of pesto.
3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

Notes: Feel free to customize the pesto with your favorite nuts or herbs for a unique flavor profile. Adjust the lemon juice to your taste preference, adding more for a zesty kick. Consider incorporating additional vegetables, such as spinach or roasted bell peppers, for added texture and nutrition. This dish reheats well, making it perfect for leftovers or meal prep.