Vegan Rigatoni with Roasted Bell Peppers and Marinara

Bring water to a boil, season with salt and 1 tbsp olive oil. Add noodles and boil according to package instructions; drain and set aside. Using that same pan, add another tbsp of olive oil. Once the pan is hot, add in your bell peppers. Once they start to brown, add in your onions. Season as you go. Add your garlic and sundried tomatoes; once fragrant, deglaze with some white wine/water or vegetable stock. Add in 1/2 cup of the marinara, season with salt and red pepper flakes. Throw your noodles back in, then add the remaining half of the marinara once well combined. Turn off heat, add the spinach, and slowly fold it in. Finish off with the lime zest and fresh basil, then serve!