Rigatoni With Grilled Peppers and Onions

Rigatoni With Grilled Peppers and Onions
Marcus Nilsson

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

12
ounces
(4 to 5 cups) rigatoni
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
1
bunch spinach, stems trimmed, or one 5-ounce package
1
cup
(about 3 1/2 ounces) grated Parmesan
3/4
cup
basil leaves, thinly sliced

Directions

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, and ½ teaspoon each salt and pepper.
  3. Grill the vegetables, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.
  4. Add the grilled vegetables, spinach, reserved pasta water, and ¾ cup of the Parmesan to the pasta and toss to combine.
  5. Top with the basil and the remaining ¼ cup Parmesan before serving.
Kate Merker
June 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Protein 26 g
  • Carbohydrate 75 g
  • Sugar 9 g
  • Fiber 6 g
  • Fat 13 g
  • Sat Fat 5 g
  • Sodium 778 mg
  • Cholesterol 20 mg
What does this mean? See Nutrition 101.