Rigatoni with grilled peppers and onions

By hugginst

Ingredients

• 2 medium red onions, sliced into 1/2 inch thick rings
• 2 large red bell peppers, cut into quarters
• 1 Tbsp olive oil
• Kosher salt and pepper
• 12 oz box of rigatoni
• 1 bunch spinach, stems trimmed
• 1 cup grated parmesan
• 3/4 cup basil leave thinly sliced

Details

Servings 4

Preparation

Step 1

Bring pot of water to boil. Heat a grill to medium high

In a large bowl, toss the onions, bell peppers, oil, 1/2 tsp Kosher salt and 1/2 tsp pepper. Grill turning occasionally until tender, 8-10 minutes. Transfer to cutting board and cut into bit-size pieces.

Cook the pasta and reserve 1 cup of the cooking water, drain the pasta and return the pasta to the pot.

Add the grilled vegetables, spinach and reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss the combine. Top with the basil and the remaining Parmesan before serving.