Recipe: Rigatoni with Grilled Peppers and Onions (with spinach and Parmesan)

RIGATONI WITH GRILLED PEPPERS AND ONIONS

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)

Bring a large pot of water to a boil. 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. 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.

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.

Makes 4 servings
Source: Kate Merker, Real Simple magazine, July 2008