Rigatoni with sweet bell peppers
7
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
Chunks of red and yellow pepper lend a delicious sweetness to the sauce for this dish. It's bright and beautiful and is sure to satisfy all palates. The sauce also features diced tomatoes, yellow onion, garlic, and fresh parsley; you can add some crushed red pepper flakes for a touch of spice. It comes together in about half an hour and you probably already have most of the ingredients in your pantry or fridge. We call for rigatoni, but you can use any type of cooked leftover pasta you have on hand too. Garnish with freshly sliced basil for a pop of brightness and color right before serving, if desired.
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp
Red bell pepper
1 large, chopped
Yellow bell pepper
1 large, chopped
Canned diced tomatoes
28 oz, plum, with juice
Onion
1 small, yellow, chopped
Fresh parsley
¼ cup(s), flat-leaf, chopped
Garlic
3 clove(s), minced
Dried basil
1½ tsp, or 1 tbsp fresh
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Uncooked rigatoni
12 oz, cooked and kept hot
Grated Parmesan cheese
3 Tbsp
