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Rigatoni with Sweet Bell Peppers

Rigatoni with Sweet Bell Peppers


  • Cooking spray
  • 2 teaspoons olive oil
  • 1 large sweet red peppers, chopped
  • 1 large yellow peppers, chopped
  • 28 ounces canned diced tomatoes, plum with juice
  • 1 small uncooked onion, yellow chopped
  • 1/4 cup chopped flat-leaf parsley
  • 3 garlic cloves minced
  • 1 1/2 teaspoons dried basil or 1 tablespoon fresh basil
  • 1/2 teaspoon table salt, or to taste
  • 1/4 teaspoon black pepper. or to taste
  • 12 ounces uncooked rigatoni, cooked and kept hot
  • 3 tablespoons Parmesan cheese


  1. Coat a large skillet with cooking spray; add oil and heat over medium-high heat. Add peppers; saute until slightly tender, about 3 minutes. Cover pan and allow to cook until softened, stirring a few times, about 3 minutes more.
  2. Add tomatoes, onion, parsley, garlic, and basil; stir, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of liquid has evaporated, about 10 minutes; season to taste. Serve sauce over pasta; sprinkle with cheese.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 286 kcal cal., 3.5 g fat (1 g sat. fat), 54 g carb., 4 g fiber, 6 g sugar, 10 g pro., 11 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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