Rigatoni With Grilled Peppers and Onions

Rigatoni With Grilled Peppers and Onions
Photo: Marcus Nilsson
Hands On Time:
25 mins
Total Time:
25 mins
4 serves


  • 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

  • ¾ cup basil leaves, thinly sliced


  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.

Nutrition Facts (per serving)

514 Calories
13g Fat
75g Carbs
26g Protein
Nutrition Facts
Calories 514
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 778mg 34%
Total Carbohydrate 75g 27%
Total Sugars 9g
Protein 26g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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