RIGATONI WITH PEPPERS & BACON

Rigatoni With Peppers & Bacon image

Provided by CookingONTheSide

Time 29m

Yield 6 serving(s)

Number Of Ingredients 10

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10 ounces rigatoni pasta, uncooked
4 slices bacon, cut into 1-inch pieces
1 cup red bell pepper, cut into strips
1 cup yellow bell pepper, cut into strips
2/3 cup sweet onion, sliced
1 teaspoon fresh garlic, finely chopped
1/4 cup small pitted ripe olives
1/2 lb reduced-fat provolone cheese, shredded
1/8 teaspoon ground red pepper
1/4 cup fresh Italian parsley, finely chopped

Steps:

Cook rigatoni according to package directions; Drain.
Meanwhile, cook bacon in 12-inch skillet over medium-high heat until crisp. Remove bacon from pan; set aside.
Drain pan drippings, reserving 1 tablespoon in skillet.
Add bell peppers, onion and garlic to reserved pan drippings in skillet.
Cook over medium heat, stirring occasionally, until peppers are crisply tender.
Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted.
Sprinkle with parsley.

Nutrition Facts : Calories 236.6, Fat 5.3, SaturatedFat 1.5, Cholesterol 43.5, Sodium 99.3, Carbohydrate 39.3, Fiber 2.9, Sugar 2.7, Protein 8.2