Springtime Rigatoni with Tomato and Amaranth Recipe
Adding garnishes like flowers and sprouts is an easy way turn simple pasta recipes like this rigatoni and tomato pasta dish into beautiful spring dishes. Amaranth sprouts, one of the smallest and tastiest of all edible flower sprouts, come from a tiny ancient seed and have a surprisingly high in plant protein. They also make an attractive garnish for just about any pasta recipe.This amaranth recipe is ready in a flash after boiling rigatoni, sautéing shallots, simmering tomatoes, and combining into one fresh dish that signals spring is in full swing.
Rigatoni with Tomato and Amaranth SproutsIngredients
1 box Barilla Rigatoni
1 shallot, minced
4 tbs. extra-virgin olive oil
2 cups of canned tomatoes, chopped
1 cup amaranth sprouts
Parmigiano cheese, to taste
Salt and pepper, to taste
1. Bring a large pot of water to a boil, add rigatoni and cook according to package directions.
2. Meanwhile, sauté 1 minced shallot with 4 tbs. extra-virgin olive oil.
3. Add 2 cups of canned chopped tomato, season with salt and pepper and simmer for few minutes.
4. Drain al dente rigatoni pasta, toss with tomato sauce
5. Fold in 1 cup of amaranth sprouts and sprinkle with Parmigiano cheese before serving.
Recipe and Photo Credit: Chef Lorenzo Boni