Recipe Rewind: Rigatoni with Grilled Peppers and Onions

Recipe Rewind: Rigatoni with Grilled Peppers and Onions

Memorial Day cook-outs are all about The Meat. We know this. BBQ chicken, brats, burgers, hot dogs...We load the grill up with all of it, and we go for it.

Ingredients

  • But may I suggest that, this year, you leave a tiny bit of space open for some bell peppers and onions, and make this pasta dish to go alongside all of The Meat? I promise you won't be sorry.
  • I first made this pasta years ago, and it was long overdue for a reappearance here. This is one dish that's every bit as delicious as it is gorgeous. It's hearty enough to serve as a vegetarian main dish, but it's also a perfect side dish. The flavor of the grilled peppers and onions, especially in combination with the basil, is just fantastic. 
  • This is perfect summer food: It's healthy, simple, and oh-so-satisfying.
  • Rigatoni with Grilled Peppers and Onions
  • from Real Simple
  • 2 medium red onions, sliced into rings
  • 2 large sweet bell peppers, cut into quarters
  • Olive oil
  • Kosher salt and pepper
  • 12 ounces (4 to 5 cups) rigatoni
  • 1 bunch spinach, stems trimmed, or one 5-ounce package
  • 1 cup (about 3 1/2 ounces) grated Parmesan
  • 3/4 cup basil leaves, thinly sliced
  • 1.
  • 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.
  • 2.
Read the whole recipe on Cassie Craves