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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: