Spinach & Red Pepper Rigatoni
Recipe Summary
This Italian inspired pasta is packed with flavor. Take a look at our chef tips below for other ideas for this versatile recipe.
- Main Dish
Servings: 6
Directions
Preparations:
In medium skillet, sauté onion and red peppers in 1 tablespoon vinaigrette until crisp tender, about 6 minutes. Season with 2 teaspoons Morton® Kosher Salt; keep warm.
Cooking:
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.
In medium skillet, sauté onion and red peppers in 1 tablespoon vinaigrette until crisp tender, about 6 minutes. Season with 2 teaspoons Morton® Kosher Salt; keep warm.
Cooking:
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.
Ingredients
1 cup chopped red onion
1 large red pepper, cut into 1-inch strips
1/2 cup prepared garlic vinaigrette, divided
1 tbsp 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 large red pepper, cut into 1-inch strips
1/2 cup prepared garlic vinaigrette, divided
1 tbsp 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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Morton® Coarse Kosher Salt
Available Sizes:
- 1 lb. box
- 1 lb. canister
- 3 lb. box
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