Indulge in a mouthwatering bowl of Sue's Rigatoni with Roasted Red Peppers, Artichokes, and Asparagus. This flavorful pasta dish combines the smoky sweetness of roasted red peppers, the creamy tenderness of artichokes, and the freshness of asparagus. With every bite, you'll experience a harmonious blend of textures and flavors that will transport your taste buds. It's the perfect recipe for a cozy homemade dinner or a gathering with loved ones. So roll up your sleeves and get ready to enjoy a truly satisfying meal.
Ingredients
- 1 pound rigatoni pasta
- 2 red bell peppers, roasted, peeled, seeded, and sliced
- 1 cup marinated artichoke hearts, drained and halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Directions
- Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic becomes fragrant.
- Add the sliced roasted red peppers, halved artichoke hearts, and asparagus pieces to the skillet. Cook for 5-7 minutes until the vegetables are tender but still slightly crisp.
- Season with salt and black pepper to taste.
- Add the cooked rigatoni pasta to the skillet and toss well to combine with the vegetables. Cook for an additional 2-3 minutes to heat everything through.
- Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss gently to coat.
- Serve the Rigatoni with Roasted Red Peppers, Artichokes, and Asparagus in bowls, garnished with fresh basil leaves.
- Enjoy this delightful pasta dish with a side salad or crusty bread for a complete meal.
