Rigatoni with Fresh Parsley Leaves

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Rigatoni with Fresh Parsley Leaves
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1371
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,371 kcal(65 %)
Protein32.92 g(34 %)
Fat59.79 g(52 %)
Carbohydrates178.28 g(119 %)
Sugar added0 g(0 %)
Roughage2.59 g(9 %)
Vitamin A583.17 mg(72,896 %)
Vitamin D1.92 μg(10 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.08 mg(17 %)
Vitamin B₆0.28 mg(20 %)
Folate15.92 μg(5 %)
Pantothenic acid0.7 mg(12 %)
Biotin1.68 μg(4 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C74.59 mg(79 %)
Potassium1,180.24 mg(30 %)
Calcium173.17 mg(17 %)
Magnesium19.25 mg(6 %)
Iron8.06 mg(54 %)
Iodine18.89 μg(9 %)
Zinc0.44 mg(6 %)
Saturated fatty acids29.24 g
Cholesterol135.6 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3
red Bell pepper (rinsed; cored; seeded and coarsely chopped)
2 cups
heavy cream
2 tablespoons
2 tablespoons
2
shallots (peeled and sliced)
1 clove
salt (to taste)
freshly ground Black pepper (to taste)
2 tablespoons
jarred, eggplant Tapenade
8 cups
1 teaspoon
1 teaspoon
½ teaspoon
1 pinch
fresh Parsley leaf (for garnish)

Preparation steps

1.
Combine 2/3 of the chopped peppers and cream in a medium saucepan and bring to a boil. Reduce the heat and simmer until reduced by half, about 30 minutes, stirring occasionally. Remove from heat and set aside.
2.
Meanwhile, dry roast the pine nuts in a skillet until golden brown. Remove and set aside.
3.
Heat 1 tablespoon of oil in the skillet. Saute shallots and remaining peppers until tender, about 7 minutes. Add the garlic and saute until fragrant, about 1 minute. Season to taste with salt and pepper and add the eggplant tapenade, stirring to incorporate.
4.
Cook the pasta in salted boiling water according to package instructions until al dente. Drain.
5.
Meanwhile, add the paprika, lemon juice, salt, and cayenne pepper to the peppers and cream mixture. Using an immersion blender, puree the mixture until smooth.
6.
Combine the pasta. roasted pine nuts, remaining olive oil, and the shallot and red pepper mixture, stirring to blend. Drizzle red pepper cream sauce over the pasta; toss to coat.
7.
Divide between serving bowls. Garnish with fresh parsley. Serve.