Rigatoni with Grilled Peppers and Onions


I also made this with stir-fried vegetables instead of grilled; it would probably also work well with roasted vegetables.

1 medium red onion, sliced into ½ inch thick rings
1 large yellow pepper, cut into quarters
1 large red pepper, cut into quarters
1 tbsp. olive oil
Salt and pepper
12 oz. rigatoni
1 bunch spinach, stems trimmed
1 c. grated Parmesan cheese
¾ c. basil leaves, thinly sliced

In a large bowl, toss the onions, peppers, oil, and salt and pepper to taste.  Grill, turning occasionally, until tender, or 8-10 minutes.  Cook the pasta; before draining, reserve about ½ c. of the pasta water.  While pasta is cooking, cut the grilled vegetables into bite sized pieces.

Combine cooked pasta, reserved pasta water, vegetables, spinach,  and ¾ of the Parmesan cheese; toss to combine.  Top with the basil and remaining Parmesan before serving.

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