RIGATONI WITH GRILLED PEPPERS

By kelsa94

Ingredients

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

Details

Adapted from SIMPLERECIPES.COM

Preparation

Step 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.
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.
Grill the vegetables, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.
Add the grilled vegetables, spinach, reserved pasta water, and ¾ cup of the Parmesan to the pasta and toss to combine.
Top with the basil and the remaining ¼ cup Parmesan before serving