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Rigatoni With Grilled Peppers and Onions

Rigatoni With Grilled Peppers and Onions
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Serves 4| Hands-On Time: | Total Time:


  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.
By July, 2008

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 .

Quick Tip

Fresh Basil
To slice basil thin, stack the leaves, then roll them up (like a cigar). With a sharp knife, slice thinly.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.