Rigatoni With Grilled Peppers and Onions
Lorene Posegate
from Real Simple
ingredients
- 2 medium red onions, sliced into 1/2-inch thick rings
- 2 large red bell peppers, cut into quarters
- 1 tablespoon olive oil
- kosher salt and pepper
- 12 ounces (4-5 cups) rigatoni
- 1 bunch spinach, stems trimmed
- 1 cup (about 3 1/2 ounces) parmesan
- 3/4 Cup basil leaves, thinly sliced
directions
- 1
Bring a large pot of water to boil. Heat grill to medium-high.
- 2
In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning occasionally until tender, about 8-10 minutes. Transfer to a cutting board and cut to bitesize pieces.
- 3
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 3/4 cup parmesan to the pasta and toss to combine.
- 4
Top with the basil and the remaining parmesan before serving.
notes
We use only whole grain pasta.
Source: Lorene Posegate
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