Roasted Pepper Rigatoni

9 ingredients
4 steps

Ingredients

  • 1 None medium red pepper, cut lengthwise into quarters, deseeded
  • 1 None medium yellow pepper, cut lengthwise into quarters, deseeded
  • 12.5 oz rigatoni
  • 1/4 cup grated Parmesan cheese
  • 4 oz pitted green olives, sliced
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 tbsp chopped fresh flat-leaf parsley leaves
  • None None shaved Parmesan cheese, to serve

Directions

  1. 1
    Preheat broiler. Line a baking tray with foil.
  2. 2
    Place peppers, skin-side up, on prepared tray. Broil for 4-5 mins, or until skin blisters and blackens. Transfer to a bowl and cover with plastic wrap. Set aside for 5 mins then peel and slice.
  3. 3
    Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until al dente. Drain and return to pan.
  4. 4
    Add peppers, grated Parmesan, olives, olive oil, lemon juice and parsley to pasta and toss to combine. Distribute between serving bowls. Serve immediately topped with shaved Parmesan.

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