Roasted Pepper Rigatoni
Ingredients
- 1 None medium red pepper, cut lengthwise into quarters, deseeded
- 1 None medium yellow pepper, cut lengthwise into quarters, deseeded ⓘ
- 12.5 oz rigatoni ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 4 oz pitted green olives, sliced ⓘ
- 1 tbsp olive oil ⓘ
- 2 tbsp lemon juice ⓘ
- 3 tbsp chopped fresh flat-leaf parsley leaves ⓘ
Instructions
- Preheat broiler. Line a baking tray with foil.
- Place peppers, skin-side up, on prepared tray. Broil for 4-5 mins, or until skin blisters and blackens. Transfer to a bowl and cover with plastic wrap. Set aside for 5 mins then peel and slice.
- Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until al dente. Drain and return to pan.
- Add peppers, grated Parmesan, olives, olive oil, lemon juice and parsley to pasta and toss to combine. Distribute between serving bowls. Serve immediately topped with shaved Parmesan.
Nutrition & Diet Analysis (per serving)
437
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).