Rigatoni with Spinach And Blue Cheese
1 teaspoon of Olive oil
3/4 cup of chopped onion
4 Garlic cloves; minced
6 cups of fresh spinach leaves;
1 1/3 cups of chopped seeded tomato
1/2 cup of fat-free less-sodium chicken broth
8 cups of hot cooked rigatoni
1/2 cup of crumbled blue cheese
1/4 cup of Pine nuts; toasted
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
sauté, 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: 1 1/2 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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