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Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Rigatoni with Red Peppers, Wild Mushrooms, and Fontina
You can never have too many main course recipes, so give Rigatoni with Red Peppers, Wild Mushrooms, and Fontinan a try. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 467 calories, 20g of protein, and 15g of fat per serving. Head to the store and pick up rigatoni, bell peppers, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Heat oil in heavy large pot over high heat.
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Cooking OilCooking Oil
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PotPot
2
Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high.
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OnionOnion
3
Add mushrooms and sauté until wilted, about 3 minutes.
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MushroomsMushrooms
4
Add peppers and sauté until just soft, about 5 minutes longer.
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PeppersPeppers
5
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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PastaPasta
WaterWater
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6
Drain, reserving 1 cup cooking liquid.
7
Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits.
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PastaPasta
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Frying PanFrying Pan
8
Add drained pasta to sauce and toss to coat.
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PastaPasta
SauceSauce
9
Add 1 cup cheese; stir until melted.
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CheeseCheese
10
Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.
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MarjoramMarjoram
CheeseCheese
PastaPasta
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BowlBowl
DifficultyMedium
Ready In30 m.
Servings6
Health Score56
VegetarianVery Healthy
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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