Rigatoni with Spinach Red Pepper

Rigatoni with Spinach and Red Pepper

Pointer 1: To prevent dryness of the pasta add enough olive oil and as needed water in which the pasta was cooked.


  • 1/2 pound rigatoni
  • 1 pound fresh spinach
  • 4 Tbsp. olive oil
  • 5 cloves garlic
  • Kosher salt as needed
  • Black pepper as needed
  • 1 cup. fresh mozzarella cheese
  • 2 Tbsp. fresh parmesan cheese
  • 1 lare red pepper
  • 1 medium sized red onions
  • 2 Tbsp. fresh basil


Cook pasta in a vessel of water with a tsp. of salt. Drain some of the water and save the rest. Wash spinach thoroughly in cold running water, drain and keep aside. Wash, dry and cut red peppers and onions to any desired size and shape. Take 5 to 6 cloves of garlic, slice each clove lengthwise.

Take a skillet. Heat about 2 Tbsps. of olive oil. Drop the garlic and onions. Sauté for about 5 minutes. Add the chopped red pepper. Continue to sauté until the pepper is half-cooked. Add spinach and continue for another 8 minutes. Remove from heat. Add kosher salt, fresh black pepper, and basil. Toss everything together. Add more olive oil to coat the ingredients. If the pasta appears too dry, add some of the water used for cooking the pasta. Spread some shredded mozzarella and parmesan cheese on top of the mix. Serve hot.

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