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My review
Sue's Rigatoni with Roasted Red Peppers, Artichokes and Asparagus
DOREENB
"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."
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Ingredients
1 h 30 m servings 770 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 770 calories; 31.4 g fat; 85.5 g carbohydrates; 40 g protein; 90 mg cholesterol; 1000 mg sodium. Full nutrition
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Reviews
Read all reviews 710 Ratings
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Most helpful positive review
12/8/2006
Very delicious but the recipe makes A TON of food. I cut the recipe in half and it still made enough to serve at least 6. I also used store bought roasted red peppers instead of roasting it myse...
Most helpful critical review
11/9/2001
ah, i tried with this one. my friends enjoyed this, but i did not. i think i would have liked it a lot more without the arugula and asparagus. you live and learn i guess!
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12/8/2006
Very delicious but the recipe makes A TON of food. I cut the recipe in half and it still made enough to serve at least 6. I also used store bought roasted red peppers instead of roasting it myse...
4/17/2002
I really enjoyed this recipe! I couldn't find arugula, but substituted spinach and it worked well. Seemed to make a lot more than 8 servings though - I ended up freezing about half and baking ...
5/23/2008
This was very good. The only mistake I made was assuming that the amount of asparagus called for was too much. I was wrong, I wished afterwards it had more, and I should have just followed direc...
2/13/2010
This was a very delicious dish. We made it for Valentines Day and thoroughly enjoyed it. Like one of the other reviewers we could not find the arugula and used spinach instead. We also added som...
11/9/2001
ah, i tried with this one. my friends enjoyed this, but i did not. i think i would have liked it a lot more without the arugula and asparagus. you live and learn i guess!
4/26/2007
Very tasty. I cut this recipe down to 3 servings and it still made enough for four generous portions. The flavors were good and I followed the recipe accept I used spinach instead of arugula a...