This is one of my new favorite pasta dishes. It’s super easy and delicious to make without heavy sauce or a ton of cheese.
2 medium red onions, sliced into 1/2-inch rings*
2 large red bell peppers, cut into quarters*
1 tbsp olive oil
Kosher salt and pepper
12 ounces rigatoni
1 5 oz. package of spinach, stems trimmed
1 cup grated Parmesan
3/4 cup basil leaves, thinly sliced
Bring a pot of water to a boil.
Heat grill or grill pan to medium-high
In a large bowl, toss the onions, bell peppers, oil, salt and pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-sized pieces.
Cook the pasta according the package directions. Reserve 1 cup of the cooking water, drain the pasta and return it to the pot. Add the grilled vegetables, spinach, reserved pasta water and 3/4 cup of Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.
*Our grill has been out of gas for forever, so I put the veggies on a cookie sheet and broil them for about 10 minutes, stirring once, or until they start to blister.