After enjoying a two-tomato vegetable soup the night before, extend your meatless meal streak tonight with an easy and light whole wheat rigatoni toss.
Use crunchy, nutrient-rich broccolini to impart a slightly nutty, peppery quality to a medley of whole wheat tubes and blanched radishes that get tossed in an orange zest vinaigrette. 1 medium shallot, thinly sliced Serves 4.
The fiber in both the vegetables and the pasta ensures this'll be a filling dish to dig into; enjoy a beguiling, salty creaminess in every bite with crumbles of feta cheese as well. Don't have sherry vinegar, oranges, or broccolini on hand? This recipe is flexible: swap them out for red wine vinegar, lemon zest, and cauliflower or regular broccoli florets. Get the method when you read on.
1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
1 medium bunch radishes, trimmed and very thinly sliced
12 ounces whole-wheat rigatoni
1 tablespoon sherry wine vinegar
1/2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
7 ounces feta cheese, crumbled
1 medium shallot, thinly sliced