Spinach and Red Pepper Rigatoni Recipe
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"While the pasta cooks, red onion and bell pepper are gently cooked until tender, and seasoned with kosher salt and balsamic vinegar - imparting even more flavor from the vegetables. Simply toss the hot pasta with the vegetable mixture to make this delightfully easy lunch or supper."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 15 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 6
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Spinach and Red Pepper Rigatoni INGREDIENTS:
- 1 cup chopped red onion
- 1 large red pepper, cut into 1-inch strips
- 1/2 cup prepared garlic vinaigrette, divided
- 1 teaspoon Morton® Coarse Kosher Salt, divided
- 1 pound rigatoni pasta, uncooked
- 10 ounces fresh baby spinach leaves, rinsed and coarsely chopped
- 1/2 cup grated Parmesan cheese
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Spinach and Red Pepper Rigatoni DIRECTIONS:
- In medium skillet, saute onion and red peppers in 1 tablespoon vinaigrette until crisp tender, about 6 minutes. Season with 2 teaspoons Morton® Kosher Salt; keep warm.
- Cook pasta according to package directions with remaining 1 teaspoon Morton® Kosher Salt; drain. Thoroughly toss hot pasta with spinach, pepper onion mixture, remaining vinaigrette and Parmesan cheese. Serve immediately with garlic breadsticks.
Tips:
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.
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