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

Recipesfull introduces to you: Italian Recipes. (Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus Recipe). 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.

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

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

Ingredients

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

Parmesan Focaccia Bread

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.

Nutritional Information

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

Servings Per Recipe:8

Calories: 769.6

% Daily Value *

Protein: 40g 80%

Carbohydrates: 85.5g 28%

Dietary Fiber: 7.2g 29%

Sugars: 13.3g

Fat: 31.4g 48%

Saturated Fat: 17.6g 88%

Cholesterol: 89.8mg 30%

Vitamin A Iu: 5725.2IU 115%

Niacin Equivalents: 12.4mg 95%

Vitamin B6: 0.4mg 27%

Vitamin C: 114.7mg 191%

Folate: 349.2mcg 87%

Calcium: 759.8mg 76%

Iron: 4.6mg 26%

Magnesium: 105.1mg 38%

Potassium: 838.3mg 24%

Sodium: 999.9mg 40%

Thiamin: 0.2mg 23%

Calories From Fat: 282.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.