Rigatoni with Grilled Peppers and Onions

Real Simple
Rigatoni with Grilled Peppers and OnionsRecipe
Photo: Marcus Nilsson
Makes 4 servings


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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


Prep: 25 Minutes

Bring a large pot of water to a boil.

Heat a grill or grill pan to medium-high.

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.

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. Top with the basil and the remaining Parmesan before serving.

Created date

June 2008

Nutritional Information

Calories 514
Caloriesfromfat 23 %
Protein 26 g
Carbohydrate 75 g
Sugars 9 g
Fiber 6 g
Fat 13 g
Satfat 5 g
Sodium 778 mg
Cholesterol 20 mg