Spinach and Red Pepper Rigatoni Recipe

Spinach and Red Pepper Rigatoni Recipe

  • 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
  1. In medium skillet, saute onion and red peppers in 1 tablespoon vinaigrette until crisp tender, about 6 minutes. Season with 2 teaspoons Morton(R) Kosher Salt; keep warm.
  2. Cook pasta according to package directions with remaining 1 teaspoon Morton(R) Kosher Salt; drain. Thoroughly toss hot pasta with spinach, pepper onion mixture, remaining vinaigrette and Parmesan cheese. Serve immediately with garlic breadsticks.
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