Spinach and Red Pepper Rigatoni |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ready-to-use grilled chicken pieces may be added to pasta. Sliced zucchini and sun-dried tomatoes can be substituted for spinach and red peppers. Ingredients:
1 cup chopped red onion |
1 large red pepper, cut into 1-inch strips |
1/2 cup prepared garlic vinaigrette dressing, divided |
1 tablespoon kosher salt, divided |
1 lb rigatoni pasta, uncooked |
10 ounces fresh baby spinach leaves, rinsed and coarsely chopped |
1/2 cup grated parmesan cheese |
Directions:
1. In medium skillet, sauté onion and red peppers in 1 tablespoon vinaigrette until crisp tender, about 6 minutes.
2. Season with 2 teaspoons Kosher Salt; keep warm.
3. Cook pasta according to package directions with remaining 1 teaspoon Kosher Salt; drain.
4. Thoroughly toss hot pasta with spinach, pepper/onion mixture, remaining vinaigrette and Parmesan cheese.
5. Serve immediately with garlic bread sticks.
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