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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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4
10 minutes
15 minutes
Heat a griddle to medium-low heat. Add olive oil and place zucchini, squash, broccoli, asparagus, bell pepper, and cherry tomatoes on the griddle. Toss for 2-3 minutes and season with Tutto Italiano seasoning. Add a little water around the veggies, cover with a large basting dome, and allow them to steam for 3 minutes.
On the opposite side of the griddle, add 4 tbsp of butter, mushrooms, shallots, and garlic. Sauté in butter until they become soft.
Combine all the veggies on the griddle, and add the cooked rigatoni, 1 ½ cups of vegetable broth, peas, lemon juice, heavy cream, Parmesan cheese, and basil. Toss all the ingredients on the griddle until the sauce thickens, and everything is well combined.
Transfer the mixture to a platter, garnish with additional basil and Parmesan cheese, and enjoy!
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