Rigatoni With Roasted Red Peppers and Parmesan

This past  weekend was way too short if you ask me.  IMG_1360We took our new kayaks for a spin around the cove-so relaxing.  We both acquired new sunburns as well so Sunday we just fished off the pier in the shade.  IMG_1341 My husband caught a few decent sized fish and I caught-well-some baby fish.  They are all happily back swimming in the lake.  It is apparent that we are going to need to step up our fishing game if we want to catch anything bigger.

Since I knew we would be neglecting chores and just doing the fun stuff on Sunday I marinated a couple of steaks and made pasta with roasted red peppers as a side. The pasta was a hit with my husband-I know this because there were no leftovers. My intention was to toast some garlic bread-HOWEVER-as usual I forgot about it in the oven. IMG_1359 Our house was full of smoke and we had four pieces of bread that resembled charcoal briquettes.  Perhaps it would be wise to bungee my wrist to the oven door next time.  I did let the pups try the bread and they seemed to like it but then again we do not ever feed them people food so they thought it was a treat that they were getting anything at all.  They sat there staring at us begging for the other three pieces. NOT!!!!

Don’t forget that Flag Day is tomorrow June 14.



  • Rigatoni Pasta
  • 1/2 cup parmesan cheese, grated
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1/2 cup roasted red peppers
  • 1/4 cup green onions, chopped
  • 4 cloves garlic minced
  • salt and pepper

Cook the pasta in chicken broth and water.  Drain.  Add butter, roasted red peppers and spices and stir gently.  Top with parmesan and green onions.




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