Spinach and Red Pepper Rigatoni

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: 30 mins
• 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.