Rigatoni and Colored Peppers Recipe

Name: Rigatoni and Colored Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups rigatoni pasta, uncooked; 1 tablespoon olive oil; 1 medium red bell pepper, cut into strips; 1 medium yellow bell pepper, cut into strips; 1 medium green bell pepper, cut into strips; 1 garlic clove, crushed; 1 medium tomatoes, cut into wedges; 1 tablespoon oregano, fresh; ½ teaspoon salt; ½ teaspoon pepper; ½ cup romano cheese, grated

Servings: persons

1 ½ cups rigatoni pasta, uncooked
1 tablespoon olive oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 garlic clove, crushed
1 medium tomatoes, cut into wedges
1 tablespoon oregano, fresh
½ teaspoon salt
½ teaspoon pepper
½ cup romano cheese, grated

1
Cook rigatoni to desired doness according to package directions.
2
Drain; rinse with hot water and set aside.
3
In large skillet, heat oil.
4
Lightly saute peppers and garlic 1 - 2 minutes.
5
Add tomato; cook until peppers are crisp-tender.
6
Add oregano, salt and pepper; blend well.
7
Stir in cooked rigationi.
8
Place in serving dish; sprinkle with cheese.
9
Serve immediately.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups rigatoni pasta, uncooked, 1 tablespoon olive oil, 1 medium red bell pepper, cut into strips, 1 medium yellow bell pepper, cut into strips, and more.

Yes, Rigatoni and Colored Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni and Colored Peppers

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