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Rigatoni With Grilled Peppers and Onions

Marcus Nilsson
Serves 4 Hands-On Time: 25m Total Time: 25m

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 to 5 cups) rigatoni
  • 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. Bring a large pot of water to a boil.
  2. Heat a grill or grill pan to medium-high.
  3. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.
  4. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine.
  5. Top with the basil and the remaining Parmesan before serving.
By Kate Merker,  July 2008
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Quick Tip

Avoid onion-chopping tears by lighting a candle.

Nutritional Information

  • Per Serving
  • Calories 514Calories From Fat 23%
  • Protein  26g
  • Carbohydrate  75g
  • Sugar  9g
  • Fiber  6g
  • Fat  13g
  • Sat Fat  5g
  • Sodium  778mg
  • Cholesterol  20mg
What does this mean? See Nutrition 101.

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