Rigatoni with Grilled Peppers and Onions

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.