Mike Garten
Tangy marinated peppers (make ’em from scratch or use store-bought) and sweet roasted onions bring big flavor to this vegetarian pasta. Just add a sprinkle of cheese and fresh basil and dinner is done!
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Cal/Serv:
482
Yields:
4
servings
Total Time:
0
hours
20
mins
red onions, cut into 1/4-inch-thick wedges
tbsp.
olive oil, plus more for serving
c.
grated Pecorino Romano, plus more for servings
c.
fresh basil leaves, torn
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- Heat oven to 425°F. On rimmed baking sheet, toss onions with olive oil and 1/4 teaspoon each salt and pepper. Roast until golden brown and tender, 15 to 20 minutes.
- Cook rigatoni per package directions. Reserve 1/2 cup pasta cooking water, then drain. Toss pasta with 1/4 cup pasta water and Pecorino Romano, adding more water if pasta seems dry. Then toss with onions and marinated peppers and season with salt and pepper. Fold in basil.
- Drizzle with additional oil and serve topped with grated pecorino if desired.
FIERY FLAVOR: Roast a whole jalapeño or Fresno chile along with your peppers for a hint of heat.
NUTRITIONAL INFORMATION (per serving): About 482 calories, 14 g fat (4 g saturated), 18 g protein, 625 mg sodium, 75 g carb, 4.5 g fiber
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
