Monday, May 26, 2014

rigatoni with grilled peppers and onions










This salad was SOOOO GOOD!  I am even more disappointed now that we couldn't go to a BBQ with friends this evening because one of my kids has strep throat because this would've been a good dish to share.  I can't enjoy a meal without my protein so I threw some grilled chicken into mine and I had a complete meal with this dish.  The one other disappointing thing was that as I cleaned up the kitchen after dinner I noticed the basil sitting with the fresh fruit.  I FORGOT THE BASIL!  Dang.  I'll add it to the leftovers.

rigatoni with grilled peppers and onions (Cassie Craves got it from Real Simple) 
2 medium red onions, sliced into rings (I simply halved mine)
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 grated Parmesan
3/4 cup basil leaves, thinly sliced 

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-sized 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



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