Pork and Bell Pepper Rigatoni

Name: Pork and Bell Pepper Rigatoni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounce rigatoni pasta; 1 tablespoon olive oil; 1 pound ground pork; 1 yellow onion (medium, diced); 3 clove garlic (minced); 12 ounce roasted red peppers (drained and chopped); 0.5 cup marinara sauce; 0.5 cup vegetable broth; 1 teaspoon dried oregano; 0.5 teaspoon red pepper flakes; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup fresh parsley (chopped); 5 ounce spring mix salad; 2 tablespoon Italian dressing

Rigatoni pasta tossed with a savory sauce of ground pork, roasted red peppers, and aromatic garlic, finished with fresh parsley.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $4.45/serving

Dietary

Nut-Free
Egg-Free
Dairy-Free
High-Protein

Ingredients

8 ounce rigatoni pasta
1 tablespoon olive oil
1 pound ground pork
1 yellow onion (medium, diced)
3 clove garlic (minced)
12 ounce roasted red peppers (drained and chopped)
0.5 cup marinara sauce
0.5 cup vegetable broth
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes
0.75 teaspoon salt
0.25 teaspoon black pepper
0.25 cup fresh parsley (chopped)
5 ounce spring mix salad
2 tablespoon Italian dressing

Instructions

Cook the rigatoni pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Add the diced yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Stir in the chopped roasted red peppers, marinara sauce, vegetable broth, dried oregano, and red pepper flakes. Bring to a simmer.
Add the cooked rigatoni to the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water. Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley and a side of spring mix salad dressed with Italian dressing.

Notes

You can add more vegetables like spinach or zucchini to the sauce for extra nutrients. Leftovers are delicious and reheat well.

Nutrition (per serving)

Calories: 590
Protein: 35.5 g
Carbohydrates: 64.1 g
Fat: 23.3 g
Fiber: 6.8 g
Sodium: 1250 mg
Saturated Fat: 8.5 g
Sugar: 7.2 g
Cholesterol: 80 mg