Sue’s Rigatoni with Roasted Red Peppers, Artichokes and Asparagus

May 10, 2023May 10, 20230 3
Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus
in Pasta

Prep

20 min

Cook

40 min

Ready In

1 hr

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 large red bell peppers
1 1/2 packages rigatoni pasta
1 1/2 pounds fresh asparagus , trimmed and cut into 2 inch pieces
1 can artichoke hearts , drained and halved
1 tablespoon olive oil
4 1/2 tablespoons butter
6 1/2 tablespoons all-purpose flour
4 1/2 cups milk
2 1/4 cups packed shredded fontina cheese
3 cups grated Parmesan cheese , divided
salt and pepper to taste
2 packages arugula - rinsed , dried and chopped

Nutrision Information

Servings Per Recipe
6
Calories
684
Sugar
6g
Fat
32g
Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus is a delicious and easy-to-make meal that is packed with flavors and nutrients. The roasted red peppers, artichoke hearts, and asparagus are roasted to perfection, adding a delicious smoky flavor to the dish. With a creamy fontina cheese sauce and tender, chewy rigatoni pasta, this meal is a comforting and filling option that is perfect for any season. Serve it on a bed of arugula to add some extra flavor and nutrition.

Instructions

1.Preheat an outdoor grill for high heat and lightly oil the grill grate.
2.Lay red peppers on the grill grate and cook until skins are blackened and blistered, about 5 minutes per side.
3.Place the blackened peppers into a bowl and cover with plastic wrap to steam, 10 to 15 minutes.
4.Once cooled, remove the skins and seeds, and slice peppers into bite-sized pieces.
5.Bring a large pot of lightly salted water to a boil and cook the rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes; drain.
6.While pasta is cooking, heat olive oil in a skillet over medium-high heat; sauté asparagus and artichoke hearts until tender, 5 to 7 minutes. Remove from heat and set aside.
7.In a medium saucepan over medium heat, melt the butter and whisk in flour until smooth.
8.Gradually whisk in milk, stirring constantly until thick enough to coat the back of a spoon.
9.Stir in fontina cheese and 1 1/2 cups Parmesan cheese until smooth.
10.Season sauce with salt and pepper to taste.
11.Toss cooked rigatoni with roasted red peppers, asparagus and artichoke hearts.
12.Serve on a bed of arugula and sprinkle with remaining grated Parmesan cheese. Enjoy!

PROS

Sue’s Rigatoni with Roasted Red Peppers, Artichokes and Asparagus is full of delicious veggies that are packed with vitamins and minerals.
The flavorful meal is a perfect option for a quick and easy family dinner.

CONS

This meal is higher in calories and fat due to the use of cheese and pasta.
It is recommended to enjoy this dish in moderation to maintain a balanced and healthy diet.

HEALTH & BENEFITS

The asparagus and red peppers in this dish are excellent sources of vitamin C, which can help support the immune system. Additionally, artichokes contain fiber, which promotes good digestive health, while arugula contains vitamins A and K, which support healthy eyes and bone health.

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