Rigatoni with Grilled Tomatoes and Cream

Health score
23%
Rigatoni with Grilled Tomatoes and Cream
20 min.
4
444kcal

Suggestions


If you're looking for a comforting yet vibrant meal that bursts with fresh flavors, this Rigatoni with Grilled Tomatoes and Cream is sure to impress. The smoky aroma of charred tomatoes pairs beautifully with the creamy texture of the sauce, creating a rich yet balanced dish that is both hearty and refreshing. The rigatoni, with its ribbed surface, perfectly captures the creamy tomato sauce, making every bite a satisfying experience.

This dish is quick and easy to make, ideal for a weeknight dinner or a leisurely lunch. The combination of sweet, tender tomatoes grilled to perfection and the creamy richness of heavy cream is simply irresistible. Topped off with fresh parsley and a generous sprinkle of Parmesan cheese, this recipe transforms basic pasta into a delicious, restaurant-quality meal that will leave your taste buds dancing.

Whether you're an experienced home cook or just getting started in the kitchen, this recipe is a must-try. With just a few simple ingredients, you can create a flavorful pasta dish that will have everyone asking for seconds. So fire up the grill, grab your pasta, and let’s get cooking!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • tablespoons parsley fresh chopped
  • 0.3 cup heavy cream 
  • teaspoon kosher salt 
  • tablespoons olive oil extra-virgin
  • ounces parmesan cheese shaved with a vegetable peeler
  • 1.8 lb plum tomatoes cored ripe
  • cups rigatoni uncooked (from a 1 lb. box)

Equipment

  • bowl
  • pot
  • grill
  • tongs

Directions

  1. Prepare a grill. Bring a large pot of salted water to a boil.
  2. Toss tomatoes in oil in a large bowl. Put tomatoes on grill, reserving oil. Cover grill and cook tomatoes, turning occasionally with tongs, until skins are charred and flesh is softened, about 15 minutes.
  3. While tomatoes are grilling, cook rigatoni in boiling water according to package directions, stirring often, until al dente.
  4. Drain.
  5. Return tomatoes to bowl with oil. Use tongs to pull off skin, then coarsely mash tomato flesh. Stir in cream.
  6. Add cooked pasta, salt, pepper and parsley. Toss well.
  7. Serve with Parmesan cheese.

Nutrition Facts

Calories444kcal
Protein13.63%
Fat38.43%
Carbs47.94%

Properties

Glycemic Index
42.75
Glycemic Load
20.2
Inflammation Score
-9
Nutrition Score
19.54956525305%

Flavonoids

Naringenin
1.35mg
Apigenin
4.32mg
Luteolin
0.03mg
Kaempferol
0.21mg
Myricetin
0.55mg
Quercetin
1.16mg

Nutrients percent of daily need

Calories:444.23kcal
22.21%
Fat:19.14g
29.45%
Saturated Fat:8.08g
50.5%
Carbohydrates:53.75g
17.92%
Net Carbohydrates:49.35g
17.95%
Sugar:7.53g
8.37%
Cholesterol:32.05mg
10.68%
Sodium:828.61mg
36.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.27g
30.55%
Selenium:41.71µg
59.59%
Vitamin K:53.83µg
51.27%
Vitamin A:2224.48IU
44.49%
Manganese:0.8mg
40.01%
Vitamin C:29.97mg
36.32%
Phosphorus:272.26mg
27.23%
Calcium:217.11mg
21.71%
Potassium:648.93mg
18.54%
Fiber:4.4g
17.6%
Vitamin E:2.38mg
15.84%
Magnesium:62.48mg
15.62%
Copper:0.3mg
15.11%
Vitamin B6:0.27mg
13.3%
Vitamin B3:2.28mg
11.39%
Folate:45.41µg
11.35%
Zinc:1.65mg
10.97%
Vitamin B2:0.16mg
9.43%
Vitamin B1:0.14mg
9.25%
Iron:1.63mg
9.07%
Vitamin B5:0.56mg
5.6%
Vitamin B12:0.2µg
3.36%
Vitamin D:0.39µg
2.59%
Source:My Recipes