Rigatoni With Cheese, Bacon & Peppers
Mix red and yellow bell peppers with pasta, bacon, olives and cheese, and the result is a delicious, colorful meal.
8 ounces (3 cups) uncooked dried rigatoni
8 slices bacon, cut into 1-inch pieces
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 teaspoon finely chopped fresh garlic
1/2 cup small pitted ripe olives
1/4 cup freshly shredded Parmesan cheese
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley
Cook rigatoni according to package directions. Drain.
Meanwhile, cook bacon in 12-inch skillet over medium-high heat, stirring occasionally, until bacon is crisp (6 to 8 minutes). Remove bacon from pan; set aside.
Drain pan drippings, reserving 2 tablespoons. Add red pepper, yellow pepper and garlic to reserved pan drippings. Cook over medium heat, stirring occasionally, until peppers are crisply tender (4 to 5 minutes). Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted (3 to 5 minutes). Sprinkle with parsley.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #7150©2001Land O'Lakes, Inc.