Prep Time

　　5 minutes

　　Active Time

　　25–30 minutes

　　I try not to use the word “easy” too loosely in my recipes. I can’t tell you how many times I have perused cookbooks looking for the word “easy,” only to become frustrated by overcomplicated recipes that make me want to give up. It truly doesn’t get any easier than this one-pot sensation. Even on the busiest of nights, I have been able to prepare this palate-pleasing pasta supper with ease. Try this one out for “Meatless Mondays.”

　　

Ingredients

Serves 6

　　12 ounces whole wheat rigatoni (I like Barilla)

　　1 (28-oz.) can crushed tomatoes with basil (I like Hunt's)

　　4 light string cheese sticks (I like Sargento), cut into 1/2-inch pieces

　　2 (10-oz.) container grape tomatoes, halved

　　1/2 small onion, diced

　　About 12 fresh basil leaves

　　1 tablespoon minced garlic

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup balsamic vinegar

　　About 6 fresh basil leaves, chopped, for garnish (optional)

　　6 tablespoons shredded Parmesan cheese (I like Sargento Artisan Blends), for garnish (optional)

　　

Step 1

In a large pot, combine 3 cups of water, the pasta, crushed tomatoes, cheese pieces, grape tomatoes, onion, basil, garlic, salt, and pepper and stir to combine.

　　

Step 2

Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered until the pasta has softened, 25 to 30 minutes. Much of the water will boil out.

　　

Step 3

Serve drizzled with balsamic vinegar. If desired, garnish with chopped basil and Parmesan.

　　Quick and Easy

　　Looking for big Italian flavor? Double the amount of garlic, onion, and basil in the recipe.

　　From Skinny Suppers © 2016 by Brooke Griffin. Buy the full book from HarperCollins or from Amazon.

　　Reprinted with permission from HarperCollins.