Rigatoni With Spinach And Blue Cheese

[Guest guest]

Substitute for the chicken broth.

 

* Exported from MasterCook *

 

Rigatoni With Spinach And Blue Cheese

 

Recipe By : Cooking Light, March 1999

Serving Size : 5 Preparation Time :0:00

Categories : Pasta Spinach

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

3/4 cup chopped onion

4 garlic cloves -- minced

6 cups fresh spinach leaves -- chopped

1 1/3 cups chopped seeded tomato

1/2 cup fat-free less-sodium chicken broth

8 cups hot cooked rigatoni -- (about 16 ounces

-- uncooked tube-shaped pasta)

1/2 cup crumbled blue cheese -- (2 ounces)

1/4 cup 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

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: 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

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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Karen S

ksonness