Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rigatoni according to package directions; Drain. | 2. Meanwhile, cook bacon in 12-inch skillet over medium-high heat until crisp. Remove bacon from pan; set aside. | 3. Drain pan drippings, reserving 1 tablespoon in skillet. | 4. Add bell peppers, onion and garlic to reserved pan drippings in skillet. | 5. Cook over medium heat, stirring occasionally, until peppers are crisply tender. | 6. Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted. | 7. Sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	10	ounces	uncooked	252.1667	0.0	56.1	1.4167
bacon	4	slices	cut	467.04	1.4336	14.1344	44.4528
red bell pepper	1	cup	cut	252.1667	0.0	56.1	1.4167
yellow bell pepper	1	cup	cut	252.1667	0.0	56.1	1.4167
onion	2/3	cup	sliced sweet	42.6667	9.9627	1.1733	0.1067
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
olive	1/4	cup	pitted ripe	-	-	-	-
provolone cheese	1/2	lb	shredded reduced fat	796.0698	4.8535	58.0156	60.3743
red pepper	1/8	teaspoon	ground	0.1562	0.0344	0.0073	0.0017
italian parsley	1/4	cup	chopped	252.1667	0.0	56.1	1.4167

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.