Rigatoni With Grilled Peppers and Onions

By suedo

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

Details

Servings 4

Preparation

Step 1

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.