Sues Rigatoni With Roasted Red Peppers Artichokes And Asparagus Recipes

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SUE'S RIGATONI WITH ROASTED RED PEPPERS, ARTICHOKES AND ASPARAGUS



Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus image

An elegant and delicious pasta dish featuring artichokes, roasted red peppers, asparagus and arugula in a Fontina cheese sauce. Great for a meatless dinner or a brunch! This can be made in advance and refrigerated; let stand at room temperature for 1 hour before baking.

Provided by DOREENB

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 12

3 large red bell peppers
1 ½ (16 ounce) packages rigatoni pasta
1 ½ pounds fresh asparagus, trimmed and cut into 2 inch pieces
1 (8 ounce) can artichoke hearts, drained and halved
1 tablespoon olive oil
4 ½ tablespoons butter
6 ½ tablespoons all-purpose flour
4 ½ cups milk
2 ¼ cups packed shredded fontina cheese
3 cups grated Parmesan cheese, divided
salt and pepper to taste
2 (5 ounce) packages arugula - rinsed, dried and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.
  • Roast peppers on a gas grill or under broiler until blackened on all sides. Place in plastic bag for 10 minutes to loosen skins. Peel and seed peppers; slice into 1/2 inch slices.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. Drain and transfer to a large bowl; toss with olive oil.
  • Melt butter in a large skillet over medium-high heat. Stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in Fontina cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are melted and sauce is smooth. Season with salt and pepper. Pour over pasta and stir in arugula and red bell peppers. Pour into prepared baking dish and sprinkle with remaining 3/4 cup Parmesan cheese.
  • Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 85.5 g, Cholesterol 89.8 mg, Fat 31.4 g, Fiber 7.2 g, Protein 40 g, SaturatedFat 17.6 g, Sodium 999.9 mg, Sugar 13.3 g

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA



Lentil and Herb Salad With Roasted Peppers and Feta image

A delicious salad that works equally well warm or at room temperature.

Provided by Martha Rose Shulman

Categories     appetizer

Time 40m

Yield Serves 6 generously

Number Of Ingredients 12

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup broth from the lentils
2 roasted red peppers peeled, seeded sliced in 2-inch long julienne
1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

Steps:

  • In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
  • Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams

SUE'S RIGATONI WITH ROASTED RED PEPPERS, ARTICHOKES AND ASPARAGUS



Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus image

An elegant and delicious pasta dish featuring artichokes, roasted red peppers, asparagus and arugula in a Fontina cheese sauce. Great for a meatless dinner or a brunch! This can be made in advance and refrigerated; let stand at room temperature for 1 hour before baking.

Provided by Doreen

Categories     Italian Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 large red bell peppers
1 ½ (16 ounce) packages rigatoni pasta
1 ½ pounds fresh asparagus, trimmed and cut into 2 inch pieces
1 (8 ounce) can artichoke hearts, drained and halved
1 tablespoon olive oil
4 ½ tablespoons butter
6 ½ tablespoons all-purpose flour
4 ½ cups milk
2 ¼ cups packed shredded fontina cheese
3 cups grated Parmesan cheese, divided
salt and pepper to taste
2 (5 ounce) packages arugula - rinsed, dried and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.
  • Roast peppers on a gas grill or under broiler until blackened on all sides. Place in plastic bag for 10 minutes to loosen skins. Peel and seed peppers; slice into 1/2 inch slices.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. Drain and transfer to a large bowl; toss with olive oil.
  • Melt butter in a large skillet over medium-high heat. Stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in Fontina cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are melted and sauce is smooth. Season with salt and pepper. Pour over pasta and stir in arugula and red bell peppers. Pour into prepared baking dish and sprinkle with remaining 3/4 cup Parmesan cheese.
  • Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 85.5 g, Cholesterol 89.8 mg, Fat 31.4 g, Fiber 7.2 g, Protein 40 g, SaturatedFat 17.6 g, Sodium 999.9 mg, Sugar 13.3 g

SUE'S RIGATONI WITH ROASTED RED PEPPERS, ARTICHOKES AND ASPARAGUS



Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus image

An elegant and delicious pasta dish featuring artichokes, roasted red peppers, asparagus and arugula in a Fontina cheese sauce. Great for a meatless dinner or a brunch! This can be made in advance and refrigerated; let stand at room temperature for 1 hour before baking.

Provided by Doreen

Categories     Italian Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 large red bell peppers
1 ½ (16 ounce) packages rigatoni pasta
1 ½ pounds fresh asparagus, trimmed and cut into 2 inch pieces
1 (8 ounce) can artichoke hearts, drained and halved
1 tablespoon olive oil
4 ½ tablespoons butter
6 ½ tablespoons all-purpose flour
4 ½ cups milk
2 ¼ cups packed shredded fontina cheese
3 cups grated Parmesan cheese, divided
salt and pepper to taste
2 (5 ounce) packages arugula - rinsed, dried and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.
  • Roast peppers on a gas grill or under broiler until blackened on all sides. Place in plastic bag for 10 minutes to loosen skins. Peel and seed peppers; slice into 1/2 inch slices.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. Drain and transfer to a large bowl; toss with olive oil.
  • Melt butter in a large skillet over medium-high heat. Stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in Fontina cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are melted and sauce is smooth. Season with salt and pepper. Pour over pasta and stir in arugula and red bell peppers. Pour into prepared baking dish and sprinkle with remaining 3/4 cup Parmesan cheese.
  • Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 85.5 g, Cholesterol 89.8 mg, Fat 31.4 g, Fiber 7.2 g, Protein 40 g, SaturatedFat 17.6 g, Sodium 999.9 mg, Sugar 13.3 g

SUE'S RIGATONI WITH ROASTED RED PEPPERS, ARTICHOKES AND ASPARAGUS



Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus image

An elegant and delicious pasta dish featuring artichokes, roasted red peppers, asparagus and arugula in a Fontina cheese sauce. Great for a meatless dinner or a brunch! This can be made in advance and refrigerated; let stand at room temperature for 1 hour before baking.

Provided by Doreen

Categories     Italian Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 large red bell peppers
1 ½ (16 ounce) packages rigatoni pasta
1 ½ pounds fresh asparagus, trimmed and cut into 2 inch pieces
1 (8 ounce) can artichoke hearts, drained and halved
1 tablespoon olive oil
4 ½ tablespoons butter
6 ½ tablespoons all-purpose flour
4 ½ cups milk
2 ¼ cups packed shredded fontina cheese
3 cups grated Parmesan cheese, divided
salt and pepper to taste
2 (5 ounce) packages arugula - rinsed, dried and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.
  • Roast peppers on a gas grill or under broiler until blackened on all sides. Place in plastic bag for 10 minutes to loosen skins. Peel and seed peppers; slice into 1/2 inch slices.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. Drain and transfer to a large bowl; toss with olive oil.
  • Melt butter in a large skillet over medium-high heat. Stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in Fontina cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are melted and sauce is smooth. Season with salt and pepper. Pour over pasta and stir in arugula and red bell peppers. Pour into prepared baking dish and sprinkle with remaining 3/4 cup Parmesan cheese.
  • Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 85.5 g, Cholesterol 89.8 mg, Fat 31.4 g, Fiber 7.2 g, Protein 40 g, SaturatedFat 17.6 g, Sodium 999.9 mg, Sugar 13.3 g

SUE'S RIGATONI WITH ROASTED RED PEPPERS, ARTICHOKES AND ASPARAGUS



Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus image

An elegant and delicious pasta dish featuring artichokes, roasted red peppers, asparagus and arugula in a Fontina cheese sauce. Great for a meatless dinner or a brunch! This can be made in advance and refrigerated; let stand at room temperature for 1 hour before baking.

Provided by Doreen

Categories     Italian Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 large red bell peppers
1 ½ (16 ounce) packages rigatoni pasta
1 ½ pounds fresh asparagus, trimmed and cut into 2 inch pieces
1 (8 ounce) can artichoke hearts, drained and halved
1 tablespoon olive oil
4 ½ tablespoons butter
6 ½ tablespoons all-purpose flour
4 ½ cups milk
2 ¼ cups packed shredded fontina cheese
3 cups grated Parmesan cheese, divided
salt and pepper to taste
2 (5 ounce) packages arugula - rinsed, dried and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.
  • Roast peppers on a gas grill or under broiler until blackened on all sides. Place in plastic bag for 10 minutes to loosen skins. Peel and seed peppers; slice into 1/2 inch slices.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. Drain and transfer to a large bowl; toss with olive oil.
  • Melt butter in a large skillet over medium-high heat. Stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in Fontina cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are melted and sauce is smooth. Season with salt and pepper. Pour over pasta and stir in arugula and red bell peppers. Pour into prepared baking dish and sprinkle with remaining 3/4 cup Parmesan cheese.
  • Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 85.5 g, Cholesterol 89.8 mg, Fat 31.4 g, Fiber 7.2 g, Protein 40 g, SaturatedFat 17.6 g, Sodium 999.9 mg, Sugar 13.3 g

ARTICHOKES, ASPARAGUS AND RED PEPPER PASTA



Artichokes, Asparagus and Red Pepper Pasta image

This was just created in my kitchen and turned out to be a very tasty and healthy pasta dish! I'll make it again and again! Even my mother-in-law loved it!

Provided by Tilly-K

Categories     European

Time 35m

Yield 6 Cups, 4-6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can quartered artichoke hearts
10 asparagus spears, cut into chunks
1/2 red bell pepper, sliced
1 teaspoon extra virgin olive oil
3 garlic cloves
1/4 cup diced onion
2/3 cup low sodium chicken broth
1 cup skim milk
2 tablespoons cornstarch
1/2 cup parmesan cheese, grated
8 ounces fettuccine pasta

Steps:

  • Dice one clove of garlic.
  • Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
  • Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
  • Cook fettucini to preferred doneness.
  • While pasta is cooking, Dice remaining cloves of garlic.
  • In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
  • When boiling add milk and bring to boil again.
  • Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
  • When noodles are done, cover noodles in sauce.
  • Serve with a helping of the roasted vegetables on top.

Nutrition Facts : Calories 356.8, Fat 7, SaturatedFat 2.8, Cholesterol 55.2, Sodium 325.5, Carbohydrate 57.1, Fiber 10.5, Sugar 2.8, Protein 19.1

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