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Rigatoni with Grilled Peppers and Onions

Photo: Marcus Nilsson
Prep time 25 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.