| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Veg08 | 5 | servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 3/4 | c | Chopped onion |
| 4 | Garlic cloves; minced | |
| 6 | c | Fresh spinach leaves; chopped |
| 1 1/3 | c | Chopped seeded tomato |
| 1/2 | c | Fat-free less-sodium chicken broth |
| 8 | c | Hot cooked rigatoni; (about 16 ounces |
| ; uncooked | ||
| ; tube-shaped pasta) | ||
| 1/2 | c | Crumbled blue cheese; (2 ounces) |
| 1/4 | c | Pine nuts; toasted |
INSTRUCTIONS
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 Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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