Rigatoni with Grilled Peppers and Onions
1 box rigatoni
2 med red onions, cut into 1/2 inch thick rings (keep together for ease of grilling, if possible)
1 red and 1 yellow bell pepper, cut into quarters
1 T olive oil
salt and pepper
1 bunch spinach, stems trimmed, or 1 5-oz package
1 cup grated parmesan cheese
3/4 cup fresh basil leaves, cut into thin strips
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, heat grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, and ½ teaspoon each salt and pepper. Grill the vegetables, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces. Add the grilled vegetables, spinach, reserved pasta water, and ¾ cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining ¼ cup Parmesan before serving.
Eat this and think of summer! I do.