Rigatoni with Grilled Peppers and Onions

Very Healthy
Health score
100%
Rigatoni with Grilled Peppers and Onions
25 min.
4
415kcal

Suggestions


Indulge in a vibrant and flavorful dish that brings together the best of fresh ingredients and wholesome goodness: Rigatoni with Grilled Peppers and Onions. This delightful recipe is not only a feast for the eyes but also a celebration of health, boasting a perfect health score of 100. In just 25 minutes, you can create a meal that serves four, making it an ideal choice for a family lunch or a cozy dinner with friends.

The star of this dish is the combination of grilled red bell peppers and onions, which adds a smoky sweetness that perfectly complements the hearty rigatoni. Tossed with fresh spinach and aromatic basil, this pasta dish is a symphony of flavors and textures. With a caloric content of only 415 kcal per serving, you can enjoy a satisfying meal without the guilt.

Whether you're looking for a side dish to accompany your main course or a standalone meal that’s both nutritious and delicious, this Rigatoni with Grilled Peppers and Onions is sure to impress. The balance of protein, healthy fats, and carbohydrates makes it a well-rounded option for any time of the day. So fire up your grill and get ready to savor a dish that’s as healthy as it is delicious!

Ingredients

  • 0.8 cup basil leaves thinly sliced
  • servings kosher salt and pepper 
  • tablespoon olive oil 
  • 3.5 ounces parmesan grated
  • large bell peppers red cut into quarters
  • medium onions red sliced into 1/2-inch-thick rings
  • cups rigatoni 
  • bunch pkt spinach trimmed

Equipment

  • bowl
  • pot
  • grill
  • grill pan
  • cutting board

Directions

  1. Bring a large pot of water to a boil.
  2. Heat a grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes.
  3. Transfer to a cutting board and cut into bite-size pieces. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot.
  4. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Nutrition Facts

Calories415kcal
Protein19.62%
Fat24.5%
Carbs55.88%

Properties

Glycemic Index
57.5
Glycemic Load
20.81
Inflammation Score
-10
Nutrition Score
36.070869489856%

Flavonoids

Apigenin
0.01mg
Luteolin
1.14mg
Isorhamnetin
2.76mg
Kaempferol
5.8mg
Myricetin
0.31mg
Quercetin
14.73mg

Nutrients percent of daily need

Calories:414.68kcal
20.73%
Fat:11.47g
17.65%
Saturated Fat:4.85g
30.29%
Carbohydrates:58.89g
19.63%
Net Carbohydrates:52.37g
19.04%
Sugar:7.95g
8.83%
Cholesterol:16.87mg
5.62%
Sodium:667.66mg
29.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.68g
41.36%
Vitamin K:436.05µg
415.29%
Vitamin A:10970.08IU
219.4%
Vitamin C:133.73mg
162.09%
Manganese:1.53mg
76.63%
Selenium:44.72µg
63.89%
Folate:228.67µg
57.17%
Calcium:416.96mg
41.7%
Phosphorus:366.99mg
36.7%
Magnesium:128.09mg
32.02%
Vitamin B6:0.59mg
29.26%
Fiber:6.52g
26.08%
Potassium:897.59mg
25.65%
Vitamin E:3.69mg
24.62%
Iron:3.92mg
21.77%
Vitamin B2:0.37mg
21.59%
Copper:0.34mg
17.24%
Zinc:2.31mg
15.43%
Vitamin B1:0.2mg
13.41%
Vitamin B3:2.61mg
13.05%
Vitamin B5:0.76mg
7.63%
Vitamin B12:0.3µg
4.96%
Source:My Recipes