Spinach and Red Pepper Rigatoni

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READY IN: 30mins
Recipe 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.

Ingredients Nutrition

  • 1 cup chopped red onion
  • 1 large red pepper, cut into 1-inch strips
  • 12 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
  • 12 cup grated parmesan cheese


  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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