Rigatoni with Fresh Parsley Leaves
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
2030
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,030 cal. | (97 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 347 g | (231 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.7 g | (96 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 314 mg | (105 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 red Bell pepper (rinsed; cored; seeded and coarsely chopped)
- 2 cups heavy cream
- 2 Tbsps Pine nuts
- 2 Tbsps olive oil
- 2 shallots (peeled and sliced)
- 1 clove garlic cloves
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps jarred, eggplant Tapenade
- 8 cups Rigatoni
- 1 tsp paprika
- 1 tsp fresh lemon juice
- ½ tsp salt
- 1 pinch cayenne pepper
- fresh parsley (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.
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