Rigatoni With Squash, Peppers and Mozzarella



12 oz contemporary rigatoni pasta or any brief pasta
2 tablespoons olive oil
1 lb diced yellow and inexperienced summer season squash
1/2 giant pink onion, sliced
4 cloves garlic, minced
1 cup roasted pink pepper strips
8 tablespoons unsalted butter
¾ cup of pasta cooking water
4 oz contemporary mozzarella, diced
1/2 cup shredded parmesan cheese
Salt and black pepper, to style
¼ teaspoon pink pepper flakes
Freshly chopped parsley


Warmth a big pot of water over excessive warmth till boiling. Add salt and pasta, and prepare dinner in accordance with package deal instructions. Reserve about 1 cup of the pasta water earlier than draining the pasta. Set pasta apart till prepared to make use of
Warmth a big skillet over medium warmth and add the olive oil. Subsequent, add in onion and prepare dinner for about 1 minute. Add the diced squash and minced garlic, in addition to an enormous pinch of salt and pepper. Combine nicely and let the squash prepare dinner till virtually all the water has cooked out and the squash is mushy and beginning to brown a bit bit. It’ll take about 10 minutes,
Add half the butter, pink pepper strips, and seasoning.
Prepare dinner for 3-4 minutes.
Add the pasta again in and blend every part collectively nicely. Add remaking butter and contemporary mozzarella. Combine and add the pasta water.
Warmth for a couple of minutes. Take away from the warmth and add the Parmesan and parsley.
Serve in pasta bowls.