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.

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