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Penne Rigate with Roasted Red Pepper Sauce
Source: Dreamfields

Roasted red pepper, mushrooms and fresh herbs tossed with penne and parmesan cheese.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 426.9
Total Carbs 10.2 g
Dietary Fiber 6.2 g
Sugars 2.5 g
Total Fat 18.7 g
Saturated Fat 7.0 g
Unsaturated Fat 1.2 g
Potassium 77.7 mg
Protein 17.5 g
Sodium 731.5 mg
Dietary Exchanges
3 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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13 1/4 oz  Dreamfields Penne Rigate
2 tbsp  olive oil
0 1/4 each  red onion
2 each  medium garlic cloves
1 tsp  hot red pepper flakes
1 cup  fresh mushrooms
2 oz  fresh basil leaves
0 1/4 cup  chopped parsley
8 oz  roasted red peppers with brine
1 cup  alfredo sauce
1 cup  grated Parmesan cheese
  1. In a large skillet over medium high heat, heat olive oil and saute onion, garlic and pepper flakes in olive oil for 5 minutes or until golden.
  2. Stir in mushrooms, basil and parsley. Cook 5 minutes.
  3. Add roasted red pepper strips. Stir in Alfredo sauce and bring to a boil. Lower the heat and simmer for 10 minutes.
  4. Meanwhile, cook pasta according to package directions. Drain well.
  5. Toss pasta in a bowl with sauce ingredients and top with fresh Parmesan cheese.

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