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
Yellow bell pepper
1 large
Canned diced tomatoes
28 oz
Onion
1 small
Fresh parsley
¼ cup(s)
Garlic
3 clove(s)
Dried basil
1½ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked rigatoni
12 oz
Grated Parmesan cheese
3 Tbsp
Instructions
1
Coat a large skillet with cooking spray; add oil and heat over medium-high heat. Add peppers; sauté until slightly tender, about 3 minutes. Cover pan and allow to cook until softened, stirring a few times, about 3 minutes more.
2
Add tomatoes, onion, parsley, garlic and basil; stir, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of liquid has evaporated, about 10 minutes; season to taste. Serve sauce over pasta; sprinkle with cheese.
3
Yields about 1 cup pasta, 1/3 cup sauce and 1 1/2 teaspoons cheese per serving.
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