Rigatoni with Grilled Peppers and Onions

Name: Rigatoni with Grilled Peppers and Onions
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters basil leaves, thinly sliced; 4 servings Kosher salt and pepper; 1 Tbsp olive oil; 99 grams cup (about grated Parmesan; 2 larges red bell peppers, cut into quarters; 2 mediums red onions, sliced into 1/2-inch-thick rings; 946 milliliters 12 ounces rigatoni; 1 bunch spinach, stems trimmed, or one 5-ounce package

Rigatoni with Grilled Peppers and Onions might be just the main course you are searching for. One serving contains 392 calories, 18g of protein, and 11g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 25 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of basil leaves, rigatoni, onions, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Heat a grill or grill pan to medium-high. 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.

Ingredients you will need

Bell Pepper

Onion

Pepper

Salt

Cooking Oil

Equipment you will use

Grill Pan

Grill

Bowl

Transfer to a cutting board and cut into bite-size pieces. 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.

Ingredients you will need

Pasta

Water

Equipment you will use

Cutting Board

Pot

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.

Ingredients you will need

Water

Vegetable