Categories: Pasta

Ingredients

• 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 (to taste)
• 12 ounces (4 to 5 cups) rigatoni, uncooked
• 1 bunch spinach, stems trimmed, or one (5 ounce) package
• 1 cup (about 3 1/2 ounces) grated Parmesan cheese, divided use
• 3/4 cup basil leaves, thinly sliced (for serving)

Directions

1. Bring a large pot of water to a boil. Heat a grill or grill pan to medium-high.

2. 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.

3. 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.

4. 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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