Rigatoni with Grilled Peppers and Onions
Photo: Marcus Nilsson
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Amount per serving
- Calories: 514
- Calories from fat: 23%
- Protein: 26g
- Carbohydrate: 75g
- Sugars: 9g
- Fiber: 6g
- Fat: 13g
- Saturated fat: 5g
- Sodium: 778mg
- Cholesterol: 20mg
- 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
- 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.
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