Rigatoni with Swiss Chard and Bell Peppers
Brighten up your pasta night with this delicious Rigatoni with Swiss Chard and Bell Peppers recipe! Bursting with vibrant colors and fresh flavors, this dish combines tender rigatoni with sweet red and yellow bell peppers, nutrient-rich Swiss chard, and a hint of heat from crushed red pepper flakes. Tossed in a light, garlicky olive oil sauce and finished with freshly grated Parmesan and a splash of zesty lemon juice, this one-pan wonder is both comforting and wholesome. Ready in just 40 minutes, it’s a perfect weeknight dinner that balances hearty indulgence with a dose of vegetables. Serve it with a crisp side salad or some toasty garlic bread for a complete, irresistible meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 1 bunch Swiss chard
- 1 red bell pepper
- 1 yellow bell pepper
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 0.5 cup Parmesan cheese, freshly grated
- 1 tbsp lemon juice
- to taste kosher salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
While the pasta is cooking, prepare the Swiss chard by rinsing thoroughly, trimming the stems, and cutting the leaves into bite-sized pieces. Set aside.
Slice the red and yellow bell peppers into thin strips.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1 minute, until fragrant.
Add the bell pepper strips to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Stir in the Swiss chard and cook for 3-5 minutes, until it wilts and becomes tender.
Add the crushed red pepper flakes, a pinch of kosher salt, and black pepper to taste.
Reduce the heat to low and add the cooked rigatoni to the skillet. Toss to combine.
Gradually add the reserved pasta water, a few tablespoons at a time, to loosen the sauce and help coat the pasta evenly.
Stir in the grated Parmesan cheese and lemon juice, mixing until everything is well combined and creamy.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the rigatoni hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 10.2 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1460 mg | 112% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
