Rigatoni with grilled peppers and onions

"Real Simple" magazine came through with a "real simple" recipe.

Last night I was so not in the mood to cook, but we had eaten out about 4 meals in a row so guilt set in and I found the ingredients in the frig.

2 medium red onions, sliced into 1/2 inch thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil
Kosher salt and pepper
12 ounces rigatoni ( i used penne out of desperation)
1 bunch spinach, steams trimmed, or one 5-ounce bag
1 cup (3 1/2 ounces) grated parmesan
3/4 cup basil leaves, thinly sliced.

Bring a large pot of water to a boil. 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. 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 to pasta to the pot.

Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan before serving.

We really liked it.