Photo: Eaters Collective
Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus
12 ingredients
30 min + 1 hr
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
1397
Calories
55g
Protein
53g
Fat
178g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large red bell peppers
- 1 1/2 (16 ounce) packages rigatoni pasta
- 1 1/2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
- 1 (8 ounce) 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 (5 ounce) packages arugula - rinsed, dried and chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes