This is one of Giada de Laurentiis’ recipes; I found it on the Foot Network website back in July 2009! So this is an oldie but a goodie.Another great meat-less meal. As a main dish, this makes about 4 servings. If I make some sort of meat and serve this as a side dish, it would make 6-8 side dish servings. I’m calculating here for 4 main dish servings.
Servings: 4 servings
Calories: 1034kcal
Ingredients
- 1 pound rigatoni pasta
- 3 cups garlic-flavored croutons (about 5 ounces)
- ¼ cup slivered almonds (about 1 ounce) toasted
- 1 cup roasted red bell peppers julienned
- ¾ cup extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the 1 pound rigatoni pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
- Put ¼ cup slivered almonds on a small baking sheet and back at 350 degrees for 6-8 minutes or until you can smell them.
- Place the 3 cups garlic-flavored croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the 1 cup roasted red bell peppers and the ¾ cup extra-virgin olive oil. Toss to combine and serve.
Nutrition
Calories: 1034kcal | Carbohydrates: 99g | Protein: 19g | Fat: 50g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Sodium: 487mg | Potassium: 354mg | Fiber: 5g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Let us know how it was!
