Rigatoni With Grilled Peppers and Onions

rigatoni-grilled-peppers-onions
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 514 calories
    • Calories 23 calories from fat
    • Fat 13 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 778 mg
    • Protein 26 g
    • Carbohydrate 75 g
    • Sugar 9 g
    • Fiber 6 g

Ingredients

  1. Check 12ounces (4 to 5 cups) rigatoni
  2. Check 2 medium red onions, sliced into 1/2-inch-thick rings
  3. Check 2 large red bell peppers, cut into quarters
  4. Check 1tablespoon olive oil
  5. Check kosher salt and pepper
  6. Check 1 bunch spinach, stems trimmed, or one 5-ounce package
  7. Check 1cup (about 3 1/2 ounces) grated Parmesan
  8. Check 3/4cup 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.