Rigatoni With Spinach And Blue Cheese Recipe
Servings: 5
Ingredients
- 1 tsp extra virgin olive oil
- 3/4 c. minced onion
- 4 x garlic cloves, chopped
- 6 c. fresh spinach leaves, minced
- 1Â 1/3 c. minced seeded tomato
- 1/2 c. fat-free less-sodium chicken broth
- 8 c. warm cooked rigatoni, (about 16 ounces uncooked tube-shaped pasta)
- 1/2 c. crumbled blue cheese, (2 ounces)
- 1/4 c. pine nuts, toasted
Directions
- 1. Heat oil in a large nonstick skillet over medium heat. Add in onion, and cook 20 min or possibly till golden, stirring frequently. Add in garlic, and saut, 1 minute. Add in spinach, tomato, and broth; cook 3 min, stirring occasionally.
- Combine spinach mix, pasta, cheese, and pine nuts in a large bowl; toss well to coat.
- Yield: 5 servings (serving size: 1 1/2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 5 servings | |
| Calories 115 | |
| Calories from Fat 74 | 64% |
| Total Fat 8.54g | 11% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 212mg | 9% |
| Potassium 336mg | 10% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.25g | 2% |
| Protein 5.03g | 8% |
