Spinach and Red Pepper Rigatoni

Submitted by LMillerRN

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 6

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.