Rigatoni with spinach and blue cheese
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ¾ | cup | Chopped onion |
| 4 | Garlic cloves; minced | |
| 6 | cups | Fresh spinach leaves; chopped |
| 1⅓ | cup | Chopped seeded tomato |
| ½ | cup | Fat-free less-sodium chicken broth |
| 8 | cups | Hot cooked rigatoni; (about 16 ounces |
| ; uncooked | ||
| ; tube-shaped pasta) | ||
| ½ | cup | Crumbled blue cheese; (2 ounces) |
| ¼ | cup | Pine nuts; toasted |
Directions
1. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook 20 minutes or until golden brown, stirring frequently. Add garlic, and saut, 1 minute. Add spinach, tomato, and broth; cook 3 minutes, stirring occasionally. Combine spinach mixture, pasta, cheese, and pine nuts in a large bowl; toss well to coat. Yield: 5 servings (serving size: 1½ cups).
CALORIES 432 (21% from fat); FAT 10.1g (sat 3.lg mono 3.3g poly 2.6g); PROTEIN 17.7g; CARB 69.8g; FIBER 7.5g; CHOL 9mg; IRON 5.9mg; SODIUM 267mg; CALC 155mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.