Morton® Salt - when it rains it pours®

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Spinach & Red Pepper Rigatoni
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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

Directions 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. 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.