MEZZI RIGATONI WITH PAN-SEARED CUCUMBERS DILL & PARMESAN

COOKED CUCUMBER PASTA … the perfect summer pasta dish!

This is your green scene summer moment, picture fresh herbs in every bite. Bright with briny olive juice, mellowed by nutty parmesan, and packed with fresh dill and pan-seared cucumbers—this Mezzi Rigatoni dish is sunshine in a bowl. It’s built for your BBQ spread, your wine-in-the-park plans, or that “oops-I-made-this-on-a-Tuesday-and-now-I-feel-fancy” dinner. Serve it warm, room temp, or straight outta the fridge. Any which way, it’s the low-effort, high-reward green pasta of the season.

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MEZZI RIGATONI WITH PAN-SEARED CUCUMBERS DILL & PARMESAN

Yield: 2-3

Author: Michelle Williams

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

The perfect green pasta.

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Ingredients

• Mezzi Rigatoni (8 ounces, cooked al dente and drained)
• Mini Cucumbers (2, thinly sliced)
• Olive Oil (4 tablespoons total, divided)
• Salt (to taste)
• Black Pepper (to taste)
• Fresh Dill (1/4 cup, finely chopped, divided)
• Parmesan Cheese (1/2 cup grated from a block, plus extra for topping)
• Green Olives (1/4 cup, pits removed and chopped)
• Olive Juice (3 tablespoons, from the jar of green olives)
• Parmesan Cheese (for topping, shaved or thinly sliced)

KITCHEN TOOLS

• Large Pot (for boiling pasta)
• Large Skillet or Sauté Pan
• Chef’s Knife and Cutting Board
• Measuring Spoons
• Grater (for fresh Parmesan)
• Wooden Spoon or Spatula
• OPTIONAL: Peeler

Instructions

TO MAKE YOUR PASTA

1. Bring a large pot of salted water to a boil and cook the Mezzi Rigatoni until al dente. Drain and set aside.

TO MAKE YOUR OLIVE CUCUMBER SAUCE

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mini cucumbers in a single layer and season with salt and black pepper. Sear until lightly golden and tender, about 2 to 3 minutes per side.
2. Turn off the heat. Sprinkle in half of the dill and the grated parmesan. Toss gently to coat the cucumbers. Remove them from the pan and set aside.
3. Return the skillet to medium heat and add the remaining 2 tablespoons of olive oil. Stir in the chopped olives, olive juice, and the rest of the dill. Cook for 2 minutes, letting all the flavors mingle.
4. Add the cucumber mixture back to the pan, then fold in the cooked Mezzi Rigatoni. Toss everything together gently so each piece of pasta is coated with all that olive-y mixture.
5. Finish with extra grated parmesan and top with elegant slices (using a peeler) of parmesan for extra flair.
6. Serve warm or at room temperature. Eat & enjoy!

Recommended Products

Our Place Always Pan 2.0-10.5-Inch Nonstick

Bellemain 5 Qt Metal Colander with Handle

Our Place Perfect Pot - 5.5 Qt. Nonstick Ceramic Sauce Pan with Lid

3, 12 Inch Long Wooden Spoons

Epicurean Cutting Board, 14.5-Inch x 11.25-Inch

Global Model Chef's Knife

Nutrition Facts

Calories

524

Fat

27 g

Sat. Fat

10 g

Carbs

28 g

Fiber

2 g

Net carbs

26 g

Sugar

6 g

Protein

41 g

Sodium

1039 mg

Cholesterol

98 mg

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