Rigatoni with Grilled Peppers and Onions

Ingredients

• 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

Directions

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

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

3. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

4. Grill, turning occasionally, until tender, 8 to 10 minutes.

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

6.  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.

7. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine.

8. Top with the basil and the remaining Parmesan before serving.