Rigatoni With Grilled Peppers and Onions

Bring a large pot of water to boil. Heat grill to medium-high.

In a large bowl, toss the onions, bell peppers, oil, ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning occasionally until tender, about 8-10 minutes. Transfer to a cutting board and cut to bitesize pieces.

Cook the pasta according to package directions. Reserve 1 cup of cooking water, drain pasta and return pasta to pot. Add the grilled vegetables, spinach, the reserved cooking water, and ¾ cup parmesan to the pasta and toss to combine.

Top with the basil and the remaining parmesan before serving.